Coconut Cream Cake

A slice of coconut cream cake on a plate with coconut flakes.

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5 from 4 votes

Make this easy coconut cream cake, or coconut poke cake, with four simple ingredients for a crowd-pleasing dessert!

Prep Time10

Cook Time30

Chill Time12

Total Time12 40

Course: Dessert

Cuisine: American

Keyword: cake, coconut cake, cream of coconut, dessert, poke cake, white cake

Servings: servings

Calories: 365kcal

Author: Kasey Schwartz

Equipment

1 13x9 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 13x9 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

Storage: 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!

Nutrition