Coconut Cream Poke Cake


Tropical Bliss: Coconut Cream Poke Cake Extravaganza

Transport your taste buds to a tropical paradise with our Coconut Cream Poke Cake – a luscious dessert that combines the dreamy essence of coconut with the indulgence of a moist poke cake. Each bite is a symphony of flavors, and the ease of preparation makes this recipe a must-try for both novice bakers and seasoned dessert enthusiasts. Join us on this culinary escapade as we guide you through creating a dessert that’s not just a treat; it’s a celebration of coconut-infused bliss.



For the Cake:

  • 1 box (15.25 oz) white cake mix
  • 1 cup coconut milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon coconut extract

For the Coconut Cream Filling:

  • 1 can (14 oz) sweetened condensed milk
  • 1 can (13.5 oz) coconut milk
  • 1 cup shredded coconut

For the Whipped Topping:

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Additional Garnish:

  • Toasted coconut flakes
  • Sliced fresh mango or pineapple (optional)


  1. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Mix the Cake Batter:
    • In a large bowl, combine the white cake mix, coconut milk, vegetable oil, eggs, and coconut extract. Mix until well combined.
  3. Bake the Cake:
    • Pour the batter into the prepared baking pan and bake according to the package instructions or until a toothpick inserted into the center comes out clean.
  4. Create Holes for Filling:
    • Once the cake is baked, use the handle of a wooden spoon to poke holes evenly across the surface of the cake.
  5. Prepare Coconut Cream Filling:
    • In a bowl, mix together sweetened condensed milk, coconut milk, and shredded coconut. Pour this mixture over the cake, ensuring it seeps into the holes. Allow the cake to cool completely.
  6. Whip the Topping:
    • In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Frost and Garnish:
    • Spread the whipped topping over the cooled cake, creating a smooth layer. Garnish with toasted coconut flakes and sliced mango or pineapple if desired.
  8. Chill Before Serving:
    • Refrigerate the Coconut Cream Poke Cake for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
  9. Slice and Serve:
    • Once chilled, slice the cake into squares, serve, and revel in the tropical delight of each heavenly bite.

Cook Notes

  • Choosing Coconut Milk: Opt for full-fat coconut milk to enhance the richness of both the cake batter and the filling.
  • Toasting Coconut Flakes: Toasting coconut flakes adds a layer of nuttiness and enhances their natural sweetness. Simply spread them on a baking sheet and toast in a preheated oven at 325°F (163°C) for 5-7 minutes or until golden brown.
  • Chill for Best Results: Allowing the cake to chill thoroughly before serving ensures that it absorbs the coconut cream filling, creating a moist and flavorful dessert.
  • Mango or Pineapple Garnish: While optional, fresh mango or pineapple slices on top add a burst of freshness that complements the coconut flavor.


Pina Colada Twist:

  • Infuse the cake batter with pineapple juice and garnish with maraschino cherries for a pina colada-inspired version.

Macadamia Nut Crunch:

  • Add chopped macadamia nuts to the whipped topping or sprinkle them between the cake and filling for a delightful crunch.

Chocolate Drizzle Indulgence:

  • Drizzle chocolate ganache over the whipped topping for a decadent chocolate-coconut combination.

Keto Versions

Almond Flour Conversion:

  • Replace the white cake mix with almond flour for a keto-friendly option. Adjust the quantities as needed to achieve the desired consistency.

Coconut Cream Adjustment:

  • Use coconut cream instead of coconut milk in both the cake batter and the filling for a richer, lower-carb alternative.

Low-Carb Versions

Sweetener Swap:

  • Substitute a low-carb sweetener in place of the powdered sugar in the whipped topping for a reduced-carb version.

Coconut Flour Exploration:

  • Experiment with coconut flour in the cake batter, adjusting the quantities to maintain a moist texture while reducing the carb content.

A Slice of Paradise in Every Bite

The Coconut Cream Poke Cake we’ve crafted together isn’t just a dessert; it’s a slice of paradise in every bite. From the moist layers of coconut-infused cake to the creamy coconut filling and the billowy whipped topping, each element contributes to a dessert that transports you to a tropical haven. Whether you choose the classic recipe, explore creative variations, dive into keto adaptations, or savor the low-carb alternatives, this poke cake is an invitation to indulge in the exquisite flavors of coconut.

As you present this tropical delight to your family and friends, envision the smiles that will light up their faces with the first forkful. The Coconut Cream Poke Cake is not just a dessert; it’s a celebration of culinary artistry and the joy of sharing delicious moments. So, preheat your oven, gather your ingredients, and revel in the anticipation of savoring a dessert that embodies the essence of tropical bliss. Cheers to the Coconut Cream Poke Cake – where each bite is a taste of paradise!



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