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You all go crazy for my coconut loaf cake, so I already know you’re going to love this coconut poke cake just as much. It’s creamy, dreamy, incredibly easy to make, and loaded with coconut flavor—perfect any time of year and always a hit.
Love coconut? Be sure to check out my coconut macaroons and coconut cream pie, too.
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Pin ItThis cake is SO good – it honestly rivals my other cake recipes (and you know I love them all!). I was shocked my kids went bonkers over it because they’re usually so picky, especially with coconut… but they couldn’t stop eating it!
Why You’ll love This Cake
Easy & foolproof: It starts with a simple cake mix, so it’s quick and reliable—even if you’re not much of a baker (similar to why my easy pistachio bundt cake is such a favorite).
Ultra moist: The cake is soaked in a dreamy mix of coconut cream and sweetened condensed milk, giving it that irresistibly soft texture you also get with my coconut loaf cake.
No-fuss topping: Finished with fluffy Cool Whip and sweet shredded coconut—no piping bags or fancy frosting like my best chocolate cake recipe required.
Perfect make-ahead dessert: Make it the night before and let it chill overnight. Just like my no-bake cheesecake, it somehow tastes even better the next day (trust me—it’s magic).
Coconut Poke Cake Ingredients
White cake mix: The base that makes this cake super quick and easy to whip up.
Eggs: I always use organic pasture raised eggs for the best quality.
Buttermilk: Used in both the cake and the creamy coconut topping to keep everything extra moist. If you don’t have buttermilk on hand, you can easily make your own – follow my homemade buttermilk!
Coconut Milk: This can have a solid texture mixed with a liquid. I use it all and when it’s whipped it will become creamy.
Sweetened condensed milk: Brings a rich sweetness that pairs perfectly with coconut. This is used to make the coconut cream that is poured over the top of the poke cake. I use this to make the BEST caramel sauce too!
Cool Whip: Light, fluffy, and the easiest whipped topping to spread.
Sweetened shredded coconut: Adds the perfect finishing touch and a bit of texture.
How to Make Coconut Poke Cake
Mix the batter: Combine the white cake mix, eggs, and buttermilk until smooth.
Bake: Pour the batter into a buttered 9×13 baking dish and bake at 350°F until set.
Make the soak: Whisk together the coconut cream, sweetened condensed milk, and a splash of buttermilk.
Soak the cake: As soon as the cake comes out of the oven, poke holes all over with a fork and pour the coconut mixture evenly over the warm cake. Cover and chill for a few hours (overnight is even better).
Top & serve: Spread Cool Whip or homemade whipped cream over the chilled cake, sprinkle with shredded coconut, then slice and serve.
Eden’s Recipe Tips
You can get away with using anywhere from a 13 to 14.5 oz box of white cake mix – it works either way!
Check your cake at the 20-minute mark. If it’s not golden and set in the center, give it another 5 minutes.
Toast the shredded coconut topping for a deeper, nuttier flavor (and extra crunch!).
Want to skip Cool Whip? Make your own whipped topping by whipping cold heavy cream with a little powdered sugar until soft peaks form.
Let the cake chill at least 2 hours – but overnight is even better! The flavors soak in and the texture is perfection.
More Cake recipes
Leave a comment if you make this cake and let me know what you think! I truly love it – it’s perfect for a spring party, Easter brunch, or even as a cozy Christmas dessert. Coconut lovers, this one’s for you!
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Coconut Poke Cake
Ingredients
- 14 ounces white cake mix
- 2 large eggs
- 1 1/2 cup buttermilk, divided 1 cup (for the batter) and 1/2 cup (for the sauce)
- 15 ounces coconut milk, rich and creamy
- 1/2 cup sweetened condensed milk
- 8 ounces Cool Whip , thawed
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F and butter a 9×13-inch baking dish.
- In a large mixing bowl, combine the white cake mix, eggs, and 1 cup buttermilk. Beat until smooth and well combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25 minutes, but start checking at 20 minutes. The cake is done when the top is golden and a toothpick comes out clean.
- While the cake is baking, make the coconut cream filling: In a medium bowl, whisk together coconut cream, sweetened condensed milk, and buttermilk until smooth.
- Once the cake is out of the oven and still warm, use a fork to poke holes all over the surface of the cake.
- Slowly pour the coconut cream mixture over the warm cake, making sure it seeps into the holes.
- Cover the cake and refrigerate for at least 2 hours or overnight to allow the flavors to soak in.
- When ready to serve, spread a layer of thawed Cool Whip evenly over the top of the chilled cake.
- Sprinkle generously with sweetened shredded coconut (you can toast it for extra flavor!).
- Slice, serve, and enjoy every dreamy, coconut-soaked bite!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You have coconut milk in the picture and recipe notes. But says to use cream of coconut. Can you clarify please and thank you!
Can you frost with whipped cream instead of wipped toppin?
I would use Cool Whip in the bucket for this.
This would be such a refreshing dessert for a warm spring or summer day! My whole family loves coconut, and we’d especially enjoy this with the toasted coconut topping. I love the idea of dressing up a cake mix with buttermilk; that’s a great way to add more moisture and flavor. Thanks for sharing this easy recipe!