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A moist white coconut cake topped with fluffy whipped frosting and covered in shredded coconut flakes, served on a white plate. The cake has a soft, creamy texture with layers of coconut topping.

Coconut Poke Cake

Easy Coconut Poke Cake made with white cake mix, cream of coconut, sweetened condensed milk, whipped topping, and toasted coconut. Moist, tropical, and perfect for potlucks and holidays.
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Prep Time 20 minutes
Cook Time 35 minutes
4 hours
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box white cake mix plus eggs, oil, and water as directed on the box
  • 1 can 14 oz cream of coconut
  • 1 can 14 oz sweetened condensed milk
  • 1 container 16 oz frozen whipped topping, thawed
  • 1½ cups sweetened flaked coconut toasted

Equipment

  • 9×13-inch pan, skillet

Method
 

  1. Bake the cake in a 9×13-inch pan according to package directions. Cool 10 minutes.
  2. Poke deep holes all over the warm cake with the handle of a wooden spoon.
  3. Mix cream of coconut and sweetened condensed milk; pour slowly over the cake so it fills the holes.
  4. Cover and refrigerate at least 4 hours or overnight.
  5. Spread whipped topping over the chilled cake. Toast the coconut in a dry skillet until golden; cool and sprinkle on top.
  6. Slice and serve cold. Keep refrigerated.

Notes

Use cream of coconut (not coconut milk). Chill fully for best texture. Toast the coconut for maximum flavor. Even better the next day. Classic potluck and holiday favorite.