Dreamy Coconut Poke Cake is a luscious, tropical dessert that combines the lightness of white cake with the rich flavors of coconut and sweetened condensed milk. Topped with a fluffy layer of whipped topping and a generous sprinkle of shredded coconut, this cake is both indulgent and refreshing. It’s an ideal choice for gatherings, celebrations, or whenever you crave a taste of paradise.
Why You’ll Love This Recipe
Tropical Delight: The combination of coconut and sweetened condensed milk infuses the cake with a moist, flavorful richness reminiscent of tropical treats.
Easy Preparation: Utilizing a boxed cake mix simplifies the baking process, making it accessible even for novice bakers.
Make-Ahead Convenience: This cake tastes even better after chilling, allowing the flavors to meld beautifully.
Versatile Serving: Perfect for potlucks, holidays, or as a sweet ending to any meal.
Crowd-Pleaser: Its moist texture and delightful flavor profile make it a favorite among both coconut enthusiasts and general dessert lovers.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
1 box white cake mix (Duncan Hines recommended)
3 eggs
1 cup milk
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1/2 cup vegetable oil
1 small box vanilla or almond pudding mix
1 teaspoon vanilla or almond extract
For the Topping:
1 (14-ounce) can cream of coconut
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1 (14-ounce) can sweetened condensed milk
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1 (8-ounce) tub whipped topping (e.g., Cool Whip), thawed
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1 cup sweetened shredded coconut
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Directions
Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare Cake Batter: In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and extract. Beat until the batter is smooth and well-blended.
Bake the Cake: Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Poke Holes: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface of the cake.
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Prepare Coconut Mixture: In a medium bowl, whisk together the cream of coconut and sweetened condensed milk until well combined.
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Soak the Cake: Slowly pour the coconut mixture over the warm cake, ensuring it seeps into the holes. Allow the cake to cool completely.
Add Topping: Once cooled, spread the whipped topping evenly over the cake. Sprinkle the shredded coconut generously on top.
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Chill: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the topping to set.
Servings and Timing
Servings: 12–15
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Preparation Time: 15 minutes
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Baking Time: 30–35 minutes
Cooling and Chilling Time: Approximately 2 hours
Total Time: Approximately 3 hours
Variations
Toasted Coconut Topping: Toast the shredded coconut in a skillet over medium heat until golden brown for added texture and flavor.
Pineapple Addition: Incorporate crushed pineapple into the topping for a piña colada-inspired twist.
Nutty Crunch: Sprinkle chopped macadamia nuts or almonds over the whipped topping for added crunch.
Chocolate Drizzle: Drizzle melted chocolate over the top for a decadent touch.
Storage/Reheating
Refrigeration: Store the cake covered in the refrigerator for up to 5 days.
Freezing: Freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before serving.
Reheating: This cake is best served chilled; reheating is not recommended as it may affect the texture.
FAQs
Can I use homemade whipped cream instead of store-bought?
Yes, homemade whipped cream can be used. Ensure it is stabilized if you plan to store the cake for several days.
Is cream of coconut the same as coconut milk?
No, cream of coconut is a sweetened product used in desserts and cocktails, while coconut milk is unsweetened and used in cooking.
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Can I make this cake in advance?
Absolutely. In fact, the cake’s flavor improves after chilling, making it an excellent make-ahead dessert.
What type of pudding mix should I use?
Vanilla or almond instant pudding mix works well. Avoid cook-and-serve varieties as they require different preparation.
Can I use a different cake mix flavor?
Yes, while white cake mix is traditional, yellow or coconut-flavored cake mixes can also be used for variation.
How do I prevent the topping from becoming watery?
Ensure the cake is completely cooled before adding the whipped topping, and store it covered in the refrigerator.
Can I add fruit to the cake?
Yes, layering sliced strawberries or pineapple between the cake and topping adds a fresh dimension.
Is this cake suitable for freezing?
Yes, the cake freezes well. Wrap it tightly and thaw in the refrigerator before serving.
How long should I chill the cake before serving?
Chill the cake for at least 2 hours to allow the flavors to meld and the topping to set properly.
Can I use light versions of the ingredients?
Yes, light or reduced-fat versions of the ingredients can be used, though it may slightly alter the texture and flavor.
Conclusion
Dreamy Coconut Poke Cake is a delightful dessert that brings a taste of the tropics to your table. Its moist texture, rich coconut flavor, and creamy topping make it a favorite for any occasion. Easy to prepare and even better after chilling, this cake is sure to become a staple in your dessert repertoire.
Dreamy Coconut Poke Cake
- Total Time: 50 minutes
- Yield: 12 servings
Description
This Dreamy Coconut Poke Cake is a tropical dessert masterpiece made with soft white cake, creamy coconut milk, and fluffy whipped topping. A family-favorite recipe that gets even more delicious as it chills—perfect for potlucks, holidays, or anytime indulgence!
Ingredients
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For the Cake:
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1 box white cake mix (Duncan Hines recommended)
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3 eggs
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1 cup milk
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1/2 cup vegetable oil
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1 small box (3.4 oz) vanilla or almond instant pudding mix
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1 teaspoon vanilla or almond extract
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For the Topping:
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1 can (14 oz) sweetened condensed milk
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1 can (15 oz) cream of coconut (e.g., Coco López)
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1 tub (8 oz) Cool Whip or whipped topping
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1 to 1 1/2 cups sweetened shredded coconut
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Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large bowl, combine cake mix, eggs, milk, oil, pudding mix, and extract. Beat until smooth.
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Pour batter into prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
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While cake is still warm, poke holes all over the surface using the handle of a wooden spoon.
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In a bowl, mix sweetened condensed milk and cream of coconut. Slowly pour over the cake, letting it soak in.
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Cool the cake completely, then spread Cool Whip over the top.
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Sprinkle with shredded coconut.
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Chill for at least 4 hours or overnight before serving.
Notes
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For extra coconut flavor, toast some of the coconut flakes before topping.
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This cake is best made a day ahead to allow flavors to meld.
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Almond extract gives a richer flavor twist—try it for variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
