The Ultimate Coconut Poke Cake Recipe with Coconut Cream Filling
The Ultimate Coconut Cream Poke Cake Recipe for Coconut Lovers
Let’s be real: not all cakes need to be fancy. Some just need to hit the spot. This one? It pokes that spot with a fork full of creamy, chilled, coconut-soaked joy.
This coconut cream poke cake is the kind of dessert that doesn’t brag — it just shows up, steals the show, and disappears before you know it. And here’s the kicker: the cake is made with boxed white cake mix. That’s right. This entire cake recipe starts with the kind of shortcut we secretly love and finishes with a cool, whipped layer of sweetened shredded coconut and fluffy whipped topping.
The real magic happens when you pour a luscious blend of cream of coconut and sweetened condensed milk into the poke holes of a freshly baked warm cake. It’s simple, messy, and perfect.
In the sections ahead, you’ll learn:
- The best way to poke and soak for full flavor
- How to frost without fail using Cool Whip or homemade whipped cream
- Flavor variations — from banana pudding twists to tropical tang
- Why this is one of the most delicious cake recipes you’ll ever make from a boxed cake mix
If you love coconut, love a shortcut, and love when a poke cake is made to impress without stress — you’re exactly where you need to be.
Poke Cake Ingredients (Yes, It Starts with a Boxed Cake Mix)
Let’s keep it real: this coconut poke cake doesn’t need complicated layers or precision piping. What it does need is the right mix of humble ingredients and coconut-soaked ambition. This poke cake is made for ease — and for people who want a slice of something that tastes like sunshine.
Here’s what you’ll need to make this delicious cake recipe come together.
Cake Base (Made with Boxed, Because Yes)
- 1 boxed white cake mix (15.25–16.25 oz)
You can also use yellow cake mix if that’s what you’ve got. Either way, this cake is made with boxed magic and bakes up into a soft, tender cake that loves being soaked. - 3 large eggs, ½ cup vegetable oil, 1 cup water
The trio you’ll mix in — just follow what’s listed on the box. If your mix calls for slightly different measurements, go with that.
Coconut Cream Filling (This Is Where It Gets Wild)
- 1 can (15 oz) cream of coconut
Not to be confused with coconut milk or unsweetened coconut cream. This stuff is thick, syrupy, and the heart of that sweet cream of coconut filling. - 1 can (14 oz) sweetened condensed milk
Together with the cream of coconut, this creates that signature coconut and sweetened condensed milk mixture that turns the cake into pudding-ish heaven. - ½ cup sour cream
It adds a touch of tang to balance all the sweetness. Some folks use yogurt — either works to help sweeten the mixture without overdoing it. - 1 tsp coconut extract (optional)
Want extra coconut flavor that lingers? This small splash makes a big difference.
Whipped Topping & Frosting Layer
- 8 oz Cool Whip or whipped topping, thawed
This is your no-stress frost. Want to go homemade? Make homemade whipped cream and add a bit of vanilla or coconut extract. Either way, this fluffy layer seals in all that coconut love. - 1 cup sweetened shredded coconut
Sprinkle it thick. You can leave it soft or toast the coconut on a baking sheet and toast for crunch and color. - Optional: ½ cup flaked coconut or coconut flakes
For texture contrast and a more rustic topping.
How to Make This Coconut Cream Poke Cake Step-by-Step
Making this coconut cream poke cake is the culinary version of a slow exhale — simple steps, no surprises, and the kind of results that make people ask for seconds and the cake recipe.
1. Bake the Cake Base (AKA the Blank Canvas)
- Preheat your oven to 350°F. Spray a 13×9 baking dish.
- In a large bowl, combine the boxed white cake mix with the eggs, water, and oil listed on the box. Prepare the cake exactly as directed.
- Pour it into the pan and bake 28–30 minutes, or until a toothpick comes out clean. This cake starts with a boxed shortcut, but you’d never know by the taste.
Let it rest for 10–15 minutes — you want a warm cake, not a hot one.
2. Poke, Pour, and Let the Magic Happen
- Grab a wooden spoon to poke holes all over the cake, about an inch apart. Don’t overdo it — just enough to let the filling soak in. (Yes, this is the best way to poke.)
- In a mixing bowl, combine the cream of coconut, sweetened condensed milk, and sour cream. Stir well until creamy.
- Pour the cream of coconut mixture evenly across the top. Let it sweeten the cake with every drop. Use the back of a spoon to nudge the liquid into the poke holes.
This isn’t just filling — it’s a transformation. Your poke cake filling is now in motion.
3. Chill Before You Frost
- Let the cake cool to room temp, then cover the cake and refrigerate it for at least 2 hours (overnight is even better). As it chills, the cream of coconut and sweet richness melts into the crumb — turning it into a soft, delicious dessert.
4. Frost and Finish
- When ready to serve, spread the whipped topping (Cool Whip, or your homemade whipped cream) evenly over the surface. This is your cloud layer.
- Spread the shredded coconut across the top — and if you want to get fancy, add coconut flakes or flaked coconut.
- Feeling extra? Use a baking sheet and toast some coconut for 5–7 minutes at 325°F until golden. The crunch on top of that chill? Unmatched.
Tips & Tricks to Make Your Poke Cake Seriously Shine
This isn’t a cake that needs fussing — but a few smart moves can turn your coconut poke cake from “yum” to “who made this?!”. These tips are straight from the trenches of trial, error, and coconut-covered success.
Use the Right Coconut (Yes, There’s a Difference)
- Cream of coconut is what you want for the filling. It’s thick, syrupy, and sweetened — very different from unsweetened coconut cream or coconut milk. If you swap them, the flavor won’t land the same.
- Want more texture? Mix in a bit of flaked coconut or even unsweetened coconut into the topping.
Pro move: use coconut extract in both the filling and frosting for layered coconut flavor.
Toast the Coconut. Trust Me.
Raw sweetened shredded coconut is great, but toasting takes it up ten notches. Just spread the coconut on a baking sheet and bake at 325°F for 5–8 minutes, stirring once. It’ll turn golden, nutty, and slightly crisp — the perfect contrast to your creamy topping and coconut combo.
The Chill Factor
Don’t rush it. After pouring the filling, let the cake fully cool and cover the cake before refrigerating. A good chill (4+ hours) helps the coconut and sweet condensed milk soak deep, turning this into a truly tender cake.
Keep It Light on Top
A thick layer of whipped topping, like Cool Whip, spreads easiest and holds up over time. Want it richer? Use homemade whipped cream, but frost it just before serving — it won’t last as long.
Swaps, Twists & Variations on This Coconut Poke Cake Recipe
One of the best things about a poke cake? It’s endlessly remixable. You can follow the cake recipe as-is, or riff on it based on what you’ve got — or what you’re craving.
Here’s how to keep it tropical, fun, and totally yours.
Swap the Cake Mix
- Yellow cake or white cake? Either works. This coconut poke cake is forgiving. Prefer a richer base? Go with yellow cake mix. Want that pure-white, snowy look? White cake mix keeps it elegant.
- Want bold contrast? Use chocolate cake mix. The deep cocoa plus sweet cream of coconut filling gives serious Mounds bar energy.
- Add lemon zest or a splash of juice into your batter and you’re halfway to a lemon coconut dream cake.
Switch the Filling Vibe
- Try banana pudding instead of the classic soak for a sweet, Southern-style variation. Poke, fill, and chill the same way.
- Don’t have sweetened condensed milk? Combine cream of coconut with a bit of coconut milk and extra sugar to sweeten things up.
- Want something less sweet? Use unsweetened coconut cream with a few tablespoons of maple syrup or agave.
Frosting Tweaks
- You can frost with Cool Whip, but feel free to dress it up. Add lime zest, mango puree, or even a swirl of whipped cream cheese.
- No whipped topping on hand? Make homemade whipped cream with powdered sugar and a splash of coconut extract.
- Want texture? Stir in toasted coconut flakes or even crushed graham crackers for a bit of crunch.
And don’t forget: topping and coconut options are endless — toasted, flaked, shredded, sweetened, unsweetened… just pile it on.
The Ultimate Coconut Poke Cake Recipe (From Scratch)
The Ultimate Coconut Poke Cake Recipe
This dreamy coconut poke cake starts with boxed white cake mix and gets soaked in a rich combo of cream of coconut and sweetened condensed milk. Finished with whipped topping and shredded coconut — it's chilled, creamy, and unforgettable.
Ingredients
For the Cake Base:
- 1 box white cake mix (15.25–16.25 oz)
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
Coconut Cream Filling:
- 1 can (15 oz) cream of coconut
- 1 can (14 oz) sweetened condensed milk
- ½ cup sour cream
- 1 tsp coconut extract (optional)
Topping:
- 8 oz Cool Whip or whipped topping, thawed
- 1 cup sweetened shredded coconut
- Optional: ½ cup flaked coconut or coconut flakes
Instructions
Notes
Nutrition Information:
Yield: 15 Serving Size: 1 SliceAmount Per Serving: Calories: 410Total Fat: 14gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 2.5gCholesterol: 49mgSodium: 310mgCarbohydrates: 65gNet Carbohydrates: 64gFiber: 1gSugar: 52gSugar Alcohols: 0gProtein: 5g
Nutrition information is an estimate and may vary based on brands and exact ingredients used.
Coconut Poke Cake FAQ: Everything You Didn’t Know You Needed to Know
Why is my poke cake soggy?
Usually, it’s from too much filling or poke holes that are too close together. A good poke cake is made with restraint — poke just enough, let the filling soak in slowly, and chill it properly. The cake should be moist, not mushy.
What is the Tom Cruise coconut cake?
It’s a famous coconut cake from Doan’s Bakery that Cruise gifts his inner circle every year. While this isn’t that exact recipe, this coconut cream poke cake gives you similar vibes — for a lot less than $100 and without needing A-list access.
How far in advance can you make a poke cake?
This cake is made with boxed mix and a cream soak that gets better over time. You can prep it 1–2 days ahead and let it chill. Just wait to frost it with whipped topping until a few hours before serving.
Do you let cake cool before poking holes?
Definitely. Let the warm cake rest for 10–15 minutes. If it’s too hot, the filling just sits on top. Too cold, and it won’t absorb well. Aim for the middle.
How can you prevent the soggy bottom of the cake?
Make sure to evenly pour the cream of coconut, not dump it. Use a spoon to guide the filling into the poke holes, then cover the cake and chill uncovered for the first 30 minutes before sealing it.
Can you use regular frosting on a poke cake?
You can, but it changes the texture. Classic coconut poke cake recipes rely on lighter options like Cool Whip or whipped topping. Buttercream or cream cheese frosting work best if the cake is served the same day.
What is Elvis Presley cake?
That’s a banana-pineapple cake topped with tangy frosting. Similar in style to banana pudding poke cakes — which, by the way, make a killer alternative filling for this coconut cream poke cake.
How much is the coconut cake at Doan’s?
Last check, it was about $100. This one? A few bucks, made with boxed cake, pantry staples, and a whole lot of love.
What is Tom Cruise’s favorite dessert?
Allegedly, it’s that famous Doan’s coconut cake. But if you ask us? This coconut poke cake, soaked in cream of coconut, frosted with Cool Whip, and layered with love, is a pretty strong rival.
Nutrition Info: What’s Inside This Delicious Dessert
This isn’t diet food — and that’s the point. This delicious dessert is made to satisfy cravings, not count macros. But if you’re curious, here’s a realistic breakdown of what you’re enjoying with every chilled, coconut-soaked bite.
Estimated Per Slice (1 of 15 servings):
- Calories: 410
- Total Fat: 14g
- Saturated Fat: 11g
- Carbohydrates: 65g
- Sugars: 52g
- Protein: 5g
- Sodium: 310mg
- Cholesterol: 49mg
- Calcium: 170mg
- Fiber: 1g
Remember, this poke cake is made with boxed cake mix, cream of coconut, and whipped topping. It’s not pretending to be anything else. It’s soft, indulgent, and exactly the kind of cake recipe that makes Tuesdays feel like celebrations.
Bake It, Chill It, Own It — Your Coconut Moment Is Here
Some cakes are about show. This one? It’s about soul.
This coconut cream poke cake isn’t trying to be fancy. It’s trying to be remembered — passed around at backyard barbecues, scooped from casserole dishes at potlucks, and pulled from fridges late at night when you just need “a bite” that turns into three.
It’s easy because it’s made with boxed cake. It’s lush because of that cream of coconut and sweetened condensed milk combo. And it’s yours — adaptable, forgiving, and always, always welcome at the table.
So grab that spoon, poke those holes, and frost it like no one’s watching. This isn’t just another cake recipe. It’s the one you’ll be asked to make again and again.
More Cake Recipes You’ll Love
If you enjoyed this recipe, don’t miss some of our other favorite cake creations! Whether you’re in the mood for a rich chocolate treat or something light and fruity, there’s something here for every kind of cake lover:
- Try the ultra-moist Berry Chantilly Cake with whipped cream frosting
- Make a batch of Mini Bundt Cakes in lemon, chocolate, or vanilla
- Bake a gluten-free Fluffy Cloud Cake that’s soft as air
- Or go bite-sized with our Easy Cake Pops made from homemade chocolate cake
Explore more sweet ideas and let your next cake adventure begin!