Our coconut poke cake is the perfect dessert for your next party, potluck, or family gathering. Decorated with sweet coconut and a cherry on top!
If you’re a fan of both coconut and poke cakes, then this recipe is definitely for you! This delicious dessert is made with a layer of vanilla cake base and then poked with a creamy coconut filling.
To top it all off, we’ve added some sweetened coconut, whipped cream, and a cherry on top for an extra bit of flavor. Be sure to give this recipe a try the next time you’re in the mood for something sweet and Coconut Poke Cake is guaranteed to satisfy your cravings!
A coconut poke cake is one of those desserts that just screams summertime. The cake is light and fluffy, with a sweet and creamy coconut filling, and a delicious coconut frosting on top. If you’re looking for a dessert that’s sure to impress your guests, this is it!
We certainly can’t get enough and it is just the perfect dessert for all your summertime activities. I know you’ll love it as much as we do.
Here are some commonly asked questions
How to store coconut poke cake
Cake should be stored, covered, in the fridge for up to 3-4 days. Cake does freeze well if stored in an airtight container or wrapped tightly in plastic wrap and then aluminum foil. Store in the freezer for up to 2 months, thaw in the fridge overnight before serving.
What do you poke a poke cake with?
This will depend on how large you want the holes in the cake – those will be your pockets of flavor. So you can either go with a chopstick and have smaller holes – or use the handle of a wooden spoon (most common) for larger pockets.
I personally like to use the chopstick when making it with filling like jello since the liquid is thin. I save the large wooden spoon handle for when I’m using pudding since it is a thicker consistency.
Can this poke cake be made with pudding instead of sweetened condensed milk?
Yes – this poke cake can be made with instant pudding instead of the sweetened condensed milk mixture. In fact, it is quite common to do so. Using the pudding makes it ultra-creamy. For this cake – try a coconut cream pie pudding flavor.
Just use a 4-serving-sized box of instant pudding mix and 2 cups of cold milk. Whisk those together until smooth and pour it over the top of the cake just like you would the sweetened condensed milk mix.
Then refrigerate for several hours before adding the frosting. This will help firm up the pudding before continuing.
Don’t miss these other great recipes with coconut!
- Coconut Cream Cake
- Banana Coconut Bundt Cake
- Banana Coconut Donuts
- Easter Egg Coconut Cheesecake
- Coconut Macaroons
Can you make poke cake the day before?
Making poke cake the day before is a great idea. Just be sure to cover with plastic wrap before refrigerating. You can also make the cake and pudding portion the day before and then add the frosting fresh before you serve it the next day.
Ingredients for Coconut Poke Cake
- French vanilla cake mix
- large eggs – room temperature
- oil
- milk – room temperature
- sweetened condensed milk
- canned coconut milk
- sweetened shredded coconut
- cool whip or other whipped topping/stabilized whipped cream thawed
- maraschino cherries – optional for garnish
Ingredient Notes
- Cake mix – Regular vanilla cake or white cake mix will work too.
- Eggs – Should be at room temperature
- Oil – Vegetable oil or any neutral-flavored oil will work. Unsweetened apple sauce can be used instead.
- Milk – Whole milk will give the best results, but any type of milk will work. Coconut milk would be an excellent choice here.
- Condensed milk – You can also use coconut-flavored pudding if you prefer that consistency.
- Coconut milk – Look for good quality canned coconut milk without guar gum for the best results. The more cream in the can, the better.
- Shredded coconut – You can also use flakes if you like, toasting the coconut a little adds a little depth.
- Cool whip – You can also use homemade stabilized whip cream if desired.
- Cherries – Totally optional, they add a little dramatic color to this very white dessert.
How to Make Coconut Poke Cake
- Preheat the oven to 350 degrees F.
- Grease a 13×9 cake pan. Set aside.
- In a large bowl, whisk together the cake mix with the eggs, oil, and milk until just combined.
- Pour the cake batter into the prepared pan.
- Bake in the oven for 28-30 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
- Allow to cool about 20 minutes, or until just slightly warm.
- Combine the coconut milk and sweetened condensed milk in a medium bowl and whisk until well blended.
- Use the handle of a wooden spoon to poke holes evenly across the cake.
- Pour the coconut milk mixture over the cake, making sure it gets down into the holes.
- Refrigerate the cake for about 2 hours to allow the cake to set up.
- Spread the thawed cool whip evenly over the top of the cake in a thick layer.
- Sprinkle the top with the shredded coconut.
- Garnish with maraschino cherries if desired.
Can coconut poke cake be frozen?
Yes – of course. Just like any other cake, you can freeze coconut poke cake. Just make sure to wrap the cake tightly with plastic wrap or place it in an airtight container before freezing. Use it within 3 months.
This Coconut Poke Cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand
OR maybe you have never made a doctored cake mix recipe before, & you might be a bit nervous – but you’re going to love this.
I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy cake recipe, you’re going to love these other carrot cake treats too. Please click each link below to find the easy, printable recipe!
Don’t miss this great Spring Cake Roll too!
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Coconut Poke Cake
Ingredients
- 1 box French vanilla cake mix
- 3 large eggs room temperature
- ½ cup oil
- 1 cup milk room temperature
- 10 oz sweetened condensed milk 300 mL
- 1 cup canned coconut milk
- 4 oz sweetened shredded coconut 200g
- 8 oz cool whip or other whipped topping/stabilized whipped cream thawed (3 cups)
- maraschino cherries optional for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 13×9 cake pan. Set aside.
- In a large bowl, whisk together the cake mix with the eggs, oil, and milk until just combined.
- Pour the cake batter into the prepared pan.
- Bake in the oven for 28-30 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
- Allow to cool about 20 minutes, or until just slightly warm.
- Combine the coconut milk and sweetened condensed milk in a medium bowl and whisk until well blended.
- Use the handle of a wooden spoon to poke holes evenly across the cake.
- Pour the coconut milk mixture over the cake, making sure it gets down into the holes.
- Refrigerate the cake for about 2 hours to allow the cake to set up.
- Spread the thawed cool whip evenly over the top of the cake in a thick layer.
- Sprinkle the top with the shredded coconut.
- Garnish with maraschino cherries if desired.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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