If you’ve ever wanted a dessert that tastes like a tropical vacation but requires zero passport stamps, this Coconut Cream Poke Cake is your golden ticket. I grew up with poke cakes showing up at every potluck, and let me tell you, none of them had the velvety coconut punch this one delivers. We’re talking rich, moist cake drenched in sweet cream of coconut, topped with fluffy whipped topping and a flurry of shredded coconut. It’s basically sunshine you can slice. I mean, who decided to poke holes in a cake and fill it with liquid dessert magic? Whoever you are, thank you. Every bite of this cake hums with coconut joy, and the best part? You don’t need to be a pro to make it. If I can pull this off with a toddler clinging to one leg, so can you. It’s perfect for those lazy Sundays, birthday surprises, or, let’s be honest, Tuesday afternoons when nothing’s going right. And yep, it includes everything you love: chicken stirfry easy recipe vibes (in convenience), easy recipes ninja creami levels of simplicity, cheesey potatoes easy recipe satisfaction, and more. Let’s bake!

1) Key Takeaways
2) Easy Coconut Cream Poke Cake Recipe
3) Ingredients for Coconut Cream Poke Cake
4) How to Make Coconut Cream Poke Cake
5) Tips for Making Coconut Cream Poke Cake
6) Making Coconut Cream Poke Cake Ahead of Time
7) Storing Leftover Coconut Cream Poke Cake
8) Try these Desserts next!
9) Coconut Cream Poke Cake
10) Nutrition

1) Key Takeaways

A poke cake with rich coconut flavor
Easy prep with store-bought cake mix
Perfect for make-ahead dessert lovers
Creamy texture thanks to sweet milk blend

2) Easy Coconut Cream Poke Cake Recipe

If someone told me I could bring the beach to my kitchen with a cake, I’d laugh. Then I made this. And now I’m apologizing to every coconut I’ve ever overlooked. This coconut cream poke cake is all the goodness of chicken stirfry easy recipe in dessert form: quick, no-fuss, and reliable every time.

What makes it a favorite in my house? Simplicity. I mean, we start with a box mix. No shame in that game. Then we drench it in a silky combo of cream of coconut and sweetened condensed milk. It seeps into every little crevice, turning the cake into something you’d write home about. Or at least text your group chat.

Top it with whipped cream and shredded coconut, and boom. You’ve got a showstopper. One bite and you’ll know why this lives rent-free in my fridge, right next to the leftovers from my cheesey potatoes easy recipe night.

3) Ingredients for Coconut Cream Poke Cake

White Cake Mix: Start with your favorite brand. It’s the no-brainer base that gives us that fluffy, soft cake without needing to measure flour.

Eggs, Oil, and Water: You’ll follow the box directions for these. It’s the foundation. Like, we love shortcuts, but not skipping the essentials.

Cream of Coconut: Not coconut milk. I’m talking about that thick, sweet stuff (like Coco López). This is the magic that makes the cake sing.

Sweetened Condensed Milk: Adds depth, creaminess, and that sticky, rich flavor that makes you want seconds. Or thirds. No judgment here.

Whipped Topping: You could go homemade, but I usually grab a tub of Cool Whip. It’s easy, and that’s kind of the whole vibe here, right?

Shredded Coconut: For texture, for looks, and let’s be honest, for the coconut drama. Sprinkle it like glitter. Be generous.

4) How to Make Coconut Cream Poke Cake

Step 1. Bake your white cake in a 9×13 inch pan according to the box directions. Don’t overthink it—just follow the instructions and try not to eat the batter.

Step 2. While it’s still warm, grab the end of a wooden spoon and poke holes all over that cake. Get wild with it. The more holes, the more creamy coconut goodness gets in.

Step 3. In a bowl, mix your cream of coconut and condensed milk. It’s thick and sticky and smells like vacation. Pour it slowly over the cake so it soaks into the holes.

Step 4. Let the cake cool. This is the hardest part. The smell will tempt you. Be strong.

Step 5. Once it’s cooled, spread the whipped topping over the surface. Don’t worry if it’s not bakery perfect. This is homemade realness.

Step 6. Finish with a snowstorm of shredded coconut. Cover it up, pop it in the fridge, and give it a few hours to chill. Then? Dig in.

5) Tips for Making Coconut Cream Poke Cake

Let’s talk hacks. If you’re like me and want dessert now, make this in the morning. By evening, it’s ready to go. That creamy filling needs time to settle into the cake. Patience, grasshopper.

Wanna go next-level? Toast the coconut before you sprinkle it. Just a few minutes in the oven, and your kitchen will smell like a bakery on a tropical island. Careful, though—it burns fast.

And don’t skip the chill time. This cake tastes good fresh, but give it four hours in the fridge, and it becomes unreal. I’d even argue it’s better than any air fryer cookies easy recipes out there. Bold claim, but I stand by it.

6) Making Coconut Cream Poke Cake Ahead of Time

This cake is a meal prepper’s dream. You can make it a day or two before your event, and it actually gets better the longer it sits. It’s like that one friend who always looks better in photos from last weekend than in real life. Mellow. Moist. Magical.

If you’ve got a crowd coming, make two. It’s easy enough. And believe me, no one’s going to pass on seconds. If they do? More for you.

By the way, if you’re already a fan of food receipt easy recipes, this one fits right in. It’s got that stress-free style but still gives “I spent hours baking” energy.

7) Storing Leftover Coconut Cream Poke Cake

Keep leftovers in the fridge, tightly covered. It’ll hold up for 4 to 5 days, though I doubt it’ll last that long. I caught my husband sneaking a slice at midnight. Not mad. Just impressed.

If you’re taking this to a potluck, bring it in the pan and cover it with foil. It’s not fancy, but it’s practical. And people will care more about the taste than your dishware anyway.

Don’t freeze it. The texture goes weird, and it loses its charm. It’s like trying to reheat fries in the microwave. Just don’t do it.

8) Try these Desserts next!

9) Coconut Cream Poke Cake