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This Coconut Poke Cake is an easy retro dessert that never goes out of style! Made with soft white cake, sweetened coconut cream poured into poke holes, and topped with fluffy whipped topping and shredded coconut, it is perfectly sweet, creamy, and ridiculously simple thanks to a boxed cake mix.
I am always looking for baking shortcuts, and tweaking boxed cake mixes and turning them into something incredible is one of my specialties. I’ve made lemon pound cake, snickers poke cake and even a perfect pumpkin roll all starting with a box of cake mix. And let me tell you that they all taste amazing and are so super easy thanks to that little shortcut in a box!
This coconut poke cake from a boxed cake mix is no exception. It is made with just a few basic ingredients and comes together in minutes. The end result is a fluffy, heavenly cake that is literally oozing with tropical flavor. If you are looking for a quick dessert to make this summer, this is it!
Why You’ll Love Coconut Poke Cake Made with Cake Mix
- Effortless to Make – Using a white cake mix as the base means minimal prep and no complicated baking steps, so you can whip it up in no time.
- Light and Fluffy Texture – The combination of cake mix and Cool Whip gives this dessert an airy, melt-in-your-mouth bite.
- Sweet and Moist – Sweetened condensed milk and tropical cream of coconut soaks into the cake, creating a perfectly tender, indulgent dessert without being heavy.
Ingredients for Making Coconut Poke Cake
- 1 box white cake mix
- Ingredients listed on the box – usually eggs, oil, and water
- 1 can sweetened condensed milk
- 1 can cream of coconut – I like to use Coco Lopez
- 1 tub whipped topping – Cool Whip is my favorite
- 1 ½ cups sweetened shredded coconut
- Toasted coconut or maraschino cherries for garnish
Step By Step Instructions
1. Bake the Cake
Follow the directions on the back of the cake box to make a 9×13 cake pan. Let the baked cake cool.
2. Poke the Cake
Use the handle of a wooden spoon to poke holes across the cake.
3. Make the Filling
Whisk together the sweetened condensed milk and cream of coconut, then pour the mixture over the cake, filling the poke holes.
4. Chill
Chill the cake for at least two hours to let the filling soak into the cake.
5. Add the Frosting
Top the cake with the whipped topping and sprinkle with shredded coconut. Slice and enjoy!
Kasey’s Kitchen Tips
- Make sure to poke the holes deep and evenly across the whole cake. This will ensure that the sweet filling soaks into the cake perfectly.
- Toast the shredded coconut to add a little bit of crunch and a rich nutty flavor.
How to Store It
Cover the cake tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 4–5 days. For the best flavor, serve it cold straight from the fridge, and avoid leaving it out at room temperature for more than 2 hours.
FAQs
Yes! In fact coconut poke cake tastes even better the next day after the flavors have had time to soak in and blend.
No, you can use yellow cake mix, French vanilla, or even coconut-flavored cake mix for a richer taste
You can use homemade whipped cream, but Cool Whip holds its texture longer in the fridge, making it better for storing.
Poke it while it’s still warm so the sweetened condensed milk and Coco López absorb more easily.
Yes, but freeze it without the Cool Whip topping for best results. Thaw in the fridge, then add topping and coconut before serving.
More Poke Cakes to Try
- Oreo Poke Cake
- Pumpkin Caramel Poke Cake
- Banana Pudding Poke Cake
- Strawberry Jello Poke Cake
- Lemon Poke Cake
From My Family to Yours
I really do think that you will love this simple coconut poke cake. It is one of my favorite effortless desserts to make in the summer and everyone always gobbles it up as quickly as I can slice it!
But what is your favorite summer dessert? Leave it in the comments—or tag me @kasey_allthingsmamma on Instagram. I’d love to hear from you!
Need help with this recipe?
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Coconut Poke Cake Recipe
Equipment
- 9×13 pan
- Mixing bowls
- Wooden spoon
- whisk
- Spatula or Knife
Ingredients
- 1 15.25-ounce box white cake mix
- Ingredients listed on the box usually eggs, oil, and water
- 1 14-ounce can sweetened condensed milk
- 1 15-ounce can cream of coconut (like Coco Lopez)
- 1 8-ounce tub whipped topping (like Cool Whip), thawed
- 1 ½ cups sweetened shredded coconut
- Optional: toasted coconut or maraschino cherries for garnish
Instructions
Bake the Cake
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Prepare and bake the cake mix according to package directions.
- Let the cake cool for about 10–15 minutes.
Poke and Pour
- Using the handle of a wooden spoon or a large straw, poke holes all over the cake—spacing about 1 inch apart.
- In a bowl, mix the sweetened condensed milk and cream of coconut until smooth.
- Slowly pour the mixture evenly over the cake, making sure it soaks into the holes.
Chill and Top
- Cover and refrigerate the cake for at least 2 hours, or until well chilled.
- Spread whipped topping evenly over the cake.
- Sprinkle with shredded coconut.
Notes
- Don’t confuse cream of coconut with coconut milk—they’re not the same!
- Toast some of the shredded coconut in a skillet for a pretty golden finish and extra crunch.
- Want a lemon-coconut twist? Use lemon cake mix instead of white!
One question won’t it be to sweet with the condense milk and the cream of coconut, thank you