Coconut Cream Cake, sometimes also known as Coconut Poke Cake, is the perfect cake for any occasion. Quick and easy to make, it’s the best cake for every occasion!
A Classic Coconut Cream Cake Recipe
This vintage cake uses a box cake mix as the base to keep it easy! Then, we fill it with coconut cream and top it off with Cool Whip and sweetened shredded coconut.
It’s one of the best easy cake recipes I know!! If you love classic coconut cake flavor, get ready to add this to your list of favorite recipes! It’s literally one of my favorite cakes to make.
This Coconut Cream Cake has been my favorite for as long as I can remember and was made many, many times for my birthday by my mom and grandmother.
It’s simple and delicious and each bite takes me back to my childhood. This coconut dessert brings back so many fun and happy memories. It really is a coconut lover’s dream!
Recipe Instructions
To print: see recipe card below
- 1 (14.25 ounce) box white cake mix – Any brand you like best will work. Make sure to include all the extra ingredients listed on the box to make the cake.
- 1 (14-ounce) can cream of coconut
- 1 cups shredded coconut – Use sweetened or unsweetened coconut, depending on your flavor preference!
- 8 ounces Cool Whip
Variations
- Use your favorite white cake recipe instead of boxed cake mix for the base of this cake.
- Add vanilla extract or coconut extract to the Cool Whip or cake batter for extra flavor.
- Include a sprinkle of chopped nuts like almonds or pecans for a little extra crunch.
- Use toasted coconut flakes for a slightly smokey flavor.
Directions for How to Make an Easy Coconut Cream Cake Recipe
- Prepare the cake: Combine the wet ingredients and dry ingredients, and bake the cake according to the package instructions.
- Poke holes: Use a chopstick or the end of a wooden spoon to poke holes evenly over the entire cake.
- Pour: Slowly pour the coconut cream on top, making sure to fill each hole.
- Top: Allow the cake to cool completely at room temperature. Or, place it in the fridge overnight to chill. Then, cover the top and sides with the light and fluffy Cool Whip.
- Garnish: Sprinkle the shredded coconut on top, and chill in the fridge until you’re ready to serve!
Tips for Making THE BEST Coconut Cake Recipe
- Poke the holes into the cake, and fill them with the cream of coconut as soon as it comes out of the oven. The cream of coconut gets all soaked up into the cake making it extra moist and delicious!
- Allow the cake to cool completely before adding the cool whip. It’s best if you can chill the cake overnight and add the topping the next day. (If you want to add another frosting like cream cheese frosting, you can do that, too!)
How to Store
Once cool, wrap your cake in plastic wrap, or transfer it to an airtight container. It will stay fresh in the fridge for up to 3 days. I don’t recommend freezing this recipe, because it tends to become too soggy once thawed!
Since it’s a poke cake, trying to add extra cake pans or another layer isn’t going to work. However, you can make a layer cake recipe by making two cakes and just stacking them together. Then, add the whipped topping or coconut cream cheese frosting on top of that. Where there’s a will, there’s a way!
You have a few options. Line the cake pan with parchment paper for easy removal. You can also use a rubber spatula to gently release the sides of the cake from the pan if it sticks before doing the same for the bottom. The best way to do this is to let it cool as well.
I haven’t tested it and can’t guarantee your results, but it should work! Just keep in mind that canned coconut milk has less coconut meat. As a result, it’s a little more runny and has less coconut flavor than coconut cream.
Coconut Cream Cake
Equipment
- 1 13×9 Baking Dish
Ingredients
- 1 (14.25 ounce) Box White Cake Mix
- 1 (14 ounce) can cream of coconut
- 8 ounces Cool Whip
- 2 cups or more shredded coconut
Instructions
- Prepare cake as directed on box in a 13×9 pan. Let cool to slightly warm.1 (14.25 ounce) Box White Cake Mix
- Using a chopstick or something else small and round, poke holes over the entire cake.
- Pour the Cream of Coconut over the top of the cake. Make sure to go slowly and allow the cream to soak into the cake really well.1 (14 ounce) can
- Allow the cake to completely cool – chilled overnight is best – and top with cool whip.
- Next, sprinkle the shredded coconut all over the top of the cake. Chill in the fridge until ready to eat.2 cups or more shredded coconut, 8 ounces Cool Whip
Video
Notes
Nutrition
Did you make this Coconut Cream Cake recipe? Be sure to let us know how it turned out and leave a rating and comment.
I write this prior to trying the recipe. I am going to try making this as a bundt cake. And that means I will be poking from the bottom before removing it from the pan. Oh, and incorporating white chocolate chips in the cake itself. Wish me luck!
I really want to try this one, but I have a question.. I’m diabetic so I use the sugar-free cake mixes. unfortunately, they only come in yellow and chocolate. Would the world come to an end if I made this with yellow cake mix instead of white?
So that the world doesn’t come to an end, use “WHITE” food coloring. Believe me, no one or no critic will notice the difference. You can make it whichever way makes you happy….ENJOY!
I love to cook things quick and easy its just me. always looking for short cuts, for everything,
GREAT! Glad this helped you!
Oh man this looks good! My dad and I always loved anything coconut and he would have LOVED this cake! I am pinning it so I remember to make it in his memory for his b-day in October 🙂
Oh yum! This looks so delicious. I’ve really got to try this one.
This looks absolutely delicious!