Coconut Cream Poke Cake

It all started on a sweltering summer afternoon, the kind where the cicadas hummed a relentless tune and ice cream melted before you could finish a scoop. We had a backyard barbecue planned, a casual gathering with friends and family, and I needed a dessert that felt light, refreshing, and utterly irresistible. My eldest, Lily, had been asking for something tropical, and I wanted to surprise everyone with a treat that screamed sunshine.

That’s when the idea for this incredibly simple yet profoundly delicious Coconut Cream Poke Cake popped into my head. I remember pulling it out of the fridge, the condensation beading on the pan, the aroma of coconut filling the air. The first bite brought smiles all around – a moist, tender cake soaked with a sweet, creamy coconut mixture, then topped with fluffy whipped cream and toasted coconut.

It was an instant hit, quickly becoming a staple at all our family get-togethers. This easy Coconut Cream Poke Cake truly embodies food as love, offering a little slice of tropical paradise right in your own kitchen.

It’s the kind of dessert that feels special but demands minimal fuss, perfect for a busy mom like me who still wants to bring joy to the table. If you love the rich, sweet flavor of coconut, you simply must try this Coconut Cream Poke Cake; it will transport you to a beachside vacation with every single forkful.

Why You’ll Love This Coconut Cream Poke Cake Recipe

You are about to discover your new favorite dessert, a truly magical Coconut Cream Poke Cake that effortlessly blends convenience with incredible flavor. First and foremost, this recipe is wonderfully straightforward. You start with a simple boxed cake mix, which means less time baking from scratch and more time enjoying those precious family moments.

Yet, despite its simplicity, the end result tastes completely homemade and utterly gourmet. The real star of this dish is the creamy, luscious coconut mixture that soaks deeply into the cake, infusing every bite with a delightful tropical essence. This isn’t just a cake; it’s an experience, a little escape to an island paradise.

Furthermore, this Coconut Cream Poke Cake is an absolute crowd-pleaser. Whether you are hosting a summer barbecue, a potluck, a birthday party, or simply treating your family to a special dessert, this cake disappears fast. Its light and refreshing texture makes it perfect for warmer weather, but its comforting sweetness is welcome any time of year.

I particularly love how easily this creamy Coconut Cream Poke Cake can be prepared ahead of time, allowing you to focus on other things while it chills to perfection in the refrigerator. The distinct layers of moist cake, creamy filling, and fluffy topping create a beautiful presentation, making you look like a kitchen superstar with minimal effort.

Plus, who can resist the irresistible combination of tender cake and rich coconut? This simple Coconut Cream Poke Cake recipe is more than just dessert; it’s a guaranteed smile-maker, proving that the most delicious things don’t always require hours in the kitchen.

Ingredients You’ll Need

Gathering your ingredients for this delightful Coconut Cream Poke Cake is straightforward. You likely have several of these items already in your pantry! Each component plays a vital role in creating the moist, flavorful, and irresistible Coconut Cream Poke Cake you are about to enjoy.

Ingredient	Quantity	Notes
Yellow Cake Mix (standard box)	1 box (15.25 oz / 432g)	Plus ingredients to prepare cake (eggs, oil, water/milk)
Sweetened Condensed Milk	1 can (14 oz / 397g)	Adds sweetness and moisture to the poke filling
Full-Fat Coconut Cream	1 can (13.5 oz / 400ml)	Chilled overnight is best for the creamy topping
Powdered Sugar	1/4 cup	To sweeten the whipped coconut cream
Vanilla Extract	1 teaspoon	Enhances all the sweet flavors
Frozen Whipped Topping (like Cool Whip)	1 container (8 oz / 226g)	Thawed; provides a light, airy topping
Shredded Sweetened Coconut	1 cup	For garnish, toasted or untoasted

You will also need standard baking supplies like a 9×13 inch baking pan, a mixing bowl, and an electric mixer. Ensure your coconut cream is chilled for at least 8 hours, or preferably overnight, to achieve the best whipped texture for our Coconut Cream Poke Cake.

Substitutions & Variations

One of the beautiful things about this Coconut Cream Poke Cake is its versatility. You can easily adapt it to suit different tastes or dietary needs, making it even more accessible and enjoyable for everyone. Don’t hesitate to get creative and make this Coconut Cream Poke Cake truly your own!

For starters, if you want to change the cake base, feel free! While yellow cake mix provides a classic canvas, a white cake mix creates a lighter, airier texture, and a vanilla cake mix enhances the sweet, creamy notes. For an extra tropical twist, try a pineapple-flavored cake mix – it pairs exquisitely with the coconut.

If you need a gluten-free option, simply use your favorite gluten-free yellow cake mix and follow the package directions. The rest of the Coconut Cream Poke Cake recipe remains the same, ensuring a delicious and safe treat for those with sensitivities.

Thinking about the creamy filling, if you prefer a less intensely sweet coconut flavor, you can reduce the amount of sweetened condensed milk slightly, or even mix in a bit of unsweetened coconut milk for a milder taste. Some people also like to add a splash of rum extract to the filling for a subtle, grown-up tropical kick in their Coconut Cream Poke Cake.

When it comes to toppings, the possibilities are endless! Instead of just shredded coconut, consider toasting the coconut flakes until golden brown; this adds a wonderful nutty flavor and satisfying crunch that complements the creamy texture of the Coconut Cream Poke Cake beautifully. You could also sprinkle on some toasted macadamia nuts for an additional tropical crunch.

Fresh fruit makes a fantastic addition; thinly sliced pineapple chunks, mandarin orange segments, or a medley of berries would add a burst of freshness and color. A drizzle of caramel or chocolate sauce could also elevate the indulgence factor of your Coconut Cream Poke Cake.

Finally, if you’re not a fan of whipped topping, you can use a homemade stabilized whipped cream or even a cream cheese frosting for a richer, tangier finish. This Coconut Cream Poke Cake truly offers a delicious foundation for endless customization, ensuring it fits perfectly into any occasion and satisfies every palate.

One of the beautiful things about this Coconut Cream Poke Cake is its versatility. You can easily adapt it to suit different tastes or dietary needs, making it even more accessible and enjoyable for everyone. Why not try a delightful mounds cake recipe: nostalgic coconut–chocolate indulgence for a delicious twist? Mounds Cake Recipe

Step-by-Step Instructions

Making this Coconut Cream Poke Cake is a delightful and straightforward process, perfect for bakers of all skill levels. Just follow these easy steps, and you’ll have a wonderfully moist and flavorful Coconut Cream Poke Cake ready to enjoy.

1. Prepare the Cake: First, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly.

Next, prepare the yellow cake mix according to the package directions. Typically, this involves combining the cake mix with eggs, oil, and water or milk in a large mixing bowl. Beat until the batter is smooth.

Pour the prepared batter into your greased pan and spread it evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

2. Poke the Cake: As soon as you remove the cake from the oven, while it is still warm, start poking holes all over the top. You can use the handle of a wooden spoon, a fork, or even a chopstick.

Make sure the holes are evenly spaced and go almost all the way down to the bottom of the cake. This is crucial for allowing the creamy coconut mixture to seep deeply into the cake, creating that incredibly moist and flavorful Coconut Cream Poke Cake texture.

3. Prepare the Coconut Milk Soak: In a medium bowl, combine the can of sweetened condensed milk with half of the can of full-fat coconut cream (about 6.75 ounces or half of a 13.5 oz can). Whisk them together until thoroughly combined and smooth. This is the magical liquid that will transform your plain cake into a tropical Coconut Cream Poke Cake!

4. Pour the Soak: Carefully and evenly pour the coconut milk mixture over the warm, poked cake. Make sure to get some of the mixture into every single hole.

You’ll see the liquid start to seep down. Allow the cake to cool completely on a wire rack for at least 1-2 hours. During this time, the cake will continue to absorb all that delicious creamy goodness, making your Coconut Cream Poke Cake incredibly moist.

5. Chill the Cake: Once cooled, cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for the flavors to meld and for the cake to firm up, making slicing and serving your Coconut Cream Poke Cake much easier.

6. Prepare the Topping: Before serving, take the remaining half of the chilled full-fat coconut cream from the refrigerator. Open the can without shaking it; you will find a thick, solid coconut cream on top.

Scoop out only the thick cream into a clean, cold mixing bowl. Discard any clear liquid at the bottom of the can. Add the powdered sugar and vanilla extract to the coconut cream.

Using an electric mixer, whip the coconut cream on high speed until it forms stiff peaks, just like regular whipped cream. This creates a light and airy topping for your Coconut Cream Poke Cake. Alternatively, if you are using store-bought whipped topping, simply thaw it in the refrigerator.

7. Assemble and Garnish: Gently spread the whipped coconut cream (or thawed whipped topping) evenly over the chilled Coconut Cream Poke Cake. Finally, sprinkle the shredded sweetened coconut generously over the top. For an extra touch of flavor and visual appeal, you can lightly toast the shredded coconut in a dry skillet over medium-low heat until golden brown before sprinkling it on.

8. Serve: Slice and serve your spectacular Coconut Cream Poke Cake. Enjoy the compliments! This Coconut Cream Poke Cake is truly a labor of love that tastes even better than it looks.

Pro Tips for Success

Creating an unforgettable Coconut Cream Poke Cake is simple, but a few expert tips can elevate your dessert from good to absolutely amazing. These insights come from countless hours in my kitchen, perfecting simple recipes to bring the most joy to my family.

First and foremost, chill your full-fat coconut cream overnight. This is perhaps the most critical tip for achieving a wonderfully airy and stable whipped coconut cream topping. When coconut cream chills, the thick, solid cream separates from the watery liquid.

You want to scoop out only the solid part for whipping. If your can isn’t chilled enough, you might end up with a runny topping, which no one wants on their beautiful Coconut Cream Poke Cake.

Next, don’t overbake your cake. A slightly underbaked cake is moist, but an overbaked cake quickly becomes dry and crumbly, no matter how much liquid you pour over it. Watch your oven carefully, and pull the cake out as soon as a wooden skewer comes out clean. This ensures a tender base for your Coconut Cream Poke Cake.

When it comes to poking, poke generously while the cake is warm. The warmth of the cake helps it absorb the liquid more efficiently. Use the handle of a wooden spoon or a skewer to create wide enough holes for the creamy mixture to really seep in.

Don’t be shy! More holes mean more of that delicious coconut cream soaking into every bite of your Coconut Cream Poke Cake.

Allow ample time for chilling. I know it’s hard to wait, but the chilling step for this Coconut Cream Poke Cake is non-negotiable. At least 4 hours, or better yet, overnight, allows the cake to fully absorb the liquid, meld all the flavors, and firm up beautifully. A well-chilled cake is easier to slice and has a far superior texture and taste.

Finally, consider toasting your shredded coconut for garnish. A quick toast in a dry skillet over medium-low heat until it’s golden brown enhances its nutty flavor and adds a delightful crunch. This small step makes a significant difference in the overall experience of enjoying your Coconut Cream Poke Cake, adding another layer of texture and depth. Follow these pro tips, and your Coconut Cream Poke Cake will be a resounding success every time!

Creating an unforgettable Coconut Cream Poke Cake is simple, but a few expert tips can elevate your dessert from good to absolutely amazing. One fun idea is to pair this dessert with a refreshing Coconut and Pineapple Mocktail – a drink that perfectly complements its tropical flair. Coconut and Pineapple Mocktail

Storage & Reheating Tips

Proper storage ensures your delicious Coconut Cream Poke Cake stays fresh and delightful for as long as possible. Given its creamy components, this cake requires refrigeration.

Always store your Coconut Cream Poke Cake covered tightly with plastic wrap or in an airtight container in the refrigerator. This prevents it from drying out and absorbing any refrigerator odors. Stored correctly, your Coconut Cream Poke Cake will remain fresh for up to 3-4 days. The flavors actually deepen and improve over the first day, making it an excellent make-ahead dessert!

Reheating is generally not recommended for this type of cake. This Coconut Cream Poke Cake is best served chilled, directly from the refrigerator. The beauty of a poke cake, especially one with a creamy topping, lies in its cool, refreshing texture.

Warming it would cause the whipped topping to melt and the cake’s texture to change significantly. Simply pull a slice of your Coconut Cream Poke Cake from the fridge a few minutes before serving to allow it to slightly temper if you prefer, but it’s truly delightful ice-cold.

What to Serve With This Recipe

This Coconut Cream Poke Cake is a star on its own, but pairing it with the right accompaniments can elevate the entire dining experience. As a mom, I love finding complementary dishes that make a meal feel complete and special.

Because the Coconut Cream Poke Cake is rich, creamy, and sweet, it pairs wonderfully with lighter main courses. Think grilled chicken or fish, a fresh green salad with a citrus vinaigrette, or even simple grilled vegetables. The cake’s tropical flavors also make it a fantastic finale to a backyard barbecue, cutting through the savory richness of ribs or burgers.

For beverages, a crisp glass of iced tea, homemade lemonade, or a light fruit punch would be absolutely perfect. For the adults, a sparkling wine or a light rum cocktail would complement the tropical notes of the Coconut Cream Poke Cake beautifully. And of course, a good cup of coffee or a soothing herbal tea always makes for a lovely after-dessert moment.

If you’re serving it as part of a larger dessert spread, consider contrasting textures and flavors. A bowl of fresh, mixed berries or a simple fruit salad would offer a refreshing counterpoint to the creamy Coconut Cream Poke Cake.

A light sorbet or a scoop of vanilla bean ice cream on the side can also be a delightful addition, adding an extra layer of chill and sweetness. No matter how you serve it, this Coconut Cream Poke Cake promises to be a beloved addition to any meal.

This Coconut Cream Poke Cake is a star on its own, but pairing it with the right accompaniments can elevate the entire dining experience. For a delightful addition, consider serving it alongside a tangy Key Lime Poke Cake with Cream Cheese Topping that provides a refreshing contrast to the sweetness. Key Lime Poke Cake

FAQs

You’ve got questions about this delicious Coconut Cream Poke Cake, and I’ve got answers! Here are some common inquiries to help you master this recipe.

Can I make Coconut Cream Poke Cake ahead of time?

Absolutely, and I highly recommend it! This Coconut Cream Poke Cake is one of those fantastic desserts that actually improves with a little time in the fridge. Making it ahead allows the creamy coconut mixture to fully saturate the cake, creating an incredibly moist and flavorful result.

Prepare the cake, poke it, pour the soak, and chill it for at least 4 hours, or preferably overnight. Add the whipped topping and shredded coconut just before serving for the freshest look.

What kind of cake mix works best for a Coconut Cream Poke Cake?

A standard yellow cake mix is my go-to for this Coconut Cream Poke Cake. Its mild flavor provides the perfect canvas, allowing the coconut to truly shine. However, a white cake mix or a vanilla cake mix also works beautifully and yields a slightly lighter-colored cake. If you’re feeling adventurous, you could even try a pineapple cake mix for an extra tropical punch!

Is this Coconut Cream Poke Cake recipe dairy-free?

This specific recipe, as written, is not entirely dairy-free because it uses sweetened condensed milk (which contains dairy) and often store-bought whipped topping (which may contain dairy). However, you can easily adapt it! Look for a dairy-free sweetened condensed “milk” alternative made from coconut or oat milk.

For the topping, ensure you use a certified dairy-free whipped topping or stick with the whipped full-fat coconut cream portion of the recipe, which is naturally dairy-free (just make sure your cake mix is also dairy-free). With these adjustments, you can enjoy a delicious dairy-free Coconut Cream Poke Cake!

How do I prevent my Coconut Cream Poke Cake from getting soggy?

The key to a perfectly moist, not soggy, Coconut Cream Poke Cake is proper chilling and not over-soaking. Make sure you use the specified amount of condensed milk and coconut cream mixture. While you want the cake to be thoroughly saturated, too much liquid can lead to sogginess. Also, ensuring the cake is completely cooled before topping and chilling for the recommended time helps the cake absorb the liquid and set properly, preventing it from becoming overly wet.

Can I use fresh coconut for my Coconut Cream Poke Cake?

Yes, you certainly can use fresh coconut! If you have access to fresh coconut, you can grate it and use it as a garnish instead of or in addition to shredded sweetened coconut. You could also lightly toast the fresh grated coconut for an enhanced flavor and texture. Just make sure it’s finely shredded so it’s pleasant to eat on top of your creamy Coconut Cream Poke Cake.

Coconut Cream Poke Cake is a delightful dessert that combines the flavors of coconut with a moist cake soaked in a creamy mixture, often topped with whipped cream and toasted coconut flakes. This delightful treat is a beloved choice for gatherings and celebrations, transporting those who enjoy it to a tropical paradise with each bite, which is a hallmark of poke cakes.

Nutrition Information (per serving)

This nutrition information is an estimate based on approximately 12 servings of the Coconut Cream Poke Cake, using standard ingredients. Actual values may vary based on specific brands and exact quantities used.

Nutrient	Amount (estimated)
Calories	400-450 kcal
Total Fat	20-25 g
Saturated Fat	15-20 g
Cholesterol	30-40 mg
Sodium	250-300 mg
Total Carbohydrates	50-60 g
Dietary Fiber	1-2 g
Total Sugars	35-45 g
Protein	3-5 g

Print