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You all go crazy for my coconut loaf cake and let me tell you, you’re going to LOVE this coconut poke cake just as much! It’s creamy, dreamy, super easy to make, and loaded with coconut flavor. Perfect for any time of year and always a hit!
Love coconut? Make sure to check out my coconut macaroons and coconut cream pie!
Pin this now to find it later
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!
Easy and Moist Coconut Poke Cake Made with Cake Mix
- Starts with a simple cake mix, so it’s quick and foolproof – even if you’re not a “baker.”
- Soaked in a dreamy combo of coconut cream and sweetened condensed milk for ultra-moist texture.
- Topped with fluffy Cool Whip and sweet shredded coconut – no fussy frosting required!
- Make it ahead and chill overnight… it only gets better the next day (trust me, it’s magic).
Coconut Poke Cake Ingredient Notes
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.
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
Start by mixing up your cake batter – just a boxed white cake mix, eggs, and buttermilk. Pour it into a buttered 9×13 baking dish and bake it at 350°F. While it’s baking, whisk together coconut cream, sweetened condensed milk, and a little more buttermilk to make the dreamiest coconut soak.
As soon as the cake comes out of the oven, grab a fork and poke holes all over it– don’t be shy! Pour that creamy coconut mixture over the warm cake and watch it soak right in. Cover and chill for a few hours (overnight is even better!).
When you’re ready to serve, spread a thick layer of Cool Whip (or homemade whipped cream if you’re feeling fancy) over the top and sprinkle with shredded coconut. Slice it up and get ready for rave reviews. It’s that easy!
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
- Funfetti Cake
- Lavender Cake
- Easy Moist Carrot Cake
- Pistachio Bundt Cake
- Classic Birthday Cake
- Best Buttermilk Cake
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 and 1/2 cup
- 15 ounces coconut cream
- 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 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.
