Coconut Cream Poke Cake


Indulge your sweet tooth with the luscious flavors of Coconut Cream Poke Cake—a delightful dessert that promises to tantalize your taste buds with its moist, creamy texture and tropical coconut undertones. In this SEO article, we’ll explore the irresistible charm of Coconut Cream Poke Cake, sharing its origins, ingredients, and simple steps to create this heavenly treat in your own kitchen.


  • 1 Box White Cake Mix and ingredients required to make the cake as per package instructions
  • 14 oz. can of Sweetened Condensed Milk
  • 1 tub of Cool Whip, thawed
  • 1 can of Coconut Cream
  • 8 oz. of Shredded Coconut Flakes


  1. Begin by preparing the white cake mix according to the package instructions. Pour the batter into a suitable baking dish and bake as directed. This forms the base of our delicious cake.
  2. While the cake is in the oven, take a moment to combine the coconut cream and sweetened condensed milk in a bowl. Mix these together until theyre well blended.
  3. Once your cake is baked and still hot, take a skewer or a butter knife and gently poke holes all over the top of the cake. These holes allow the cake to absorb the creamy mixture you just prepared.
  4. Now, pour the coconut cream and condensed milk mixture over the hot cake, making sure to cover it evenly. The cake will slowly absorb all the creamy goodness, which gives it an incredibly moist texture and rich flavor.
  5. After the cake has cooled, spread the thawed Cool Whip evenly over the top. This adds a light and fluffy layer that complements the richness of the coconut cream.
  6. Finally, sprinkle the shredded coconut flakes over the Cool Whip layer. This not only adds a delightful texture but also intensifies the coconut flavor.

Serving Tips:

  1. Chilled Dessert: Coconut Cream Poke Cake is best served chilled, allowing the flavors to meld and the cake to set properly. Refrigerate the cake for at least 2-3 hours before serving to ensure it’s well chilled.
  2. Garnish Before Serving: Just before serving, garnish the Coconut Cream Poke Cake with additional toasted coconut flakes or fresh fruit slices for a decorative touch and added flavor.
  3. Slice Carefully: Use a sharp knife dipped in hot water to slice the cake cleanly without pulling apart the layers. Wipe the knife clean between cuts for neat slices.
  4. Individual Portions: For a stylish presentation, consider slicing the Coconut Cream Poke Cake into individual portions and serving them in dessert cups or small bowls. Top each portion with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
  5. Serve with Coffee or Tea: Coconut Cream Poke Cake pairs wonderfully with a cup of freshly brewed coffee or hot tea, making it a delightful treat for afternoon tea parties or dessert gatherings.

Storage Tips:

  1. Refrigeration: Store any leftover Coconut Cream Poke Cake in an airtight container or tightly covered cake carrier in the refrigerator for up to 3-4 days. Ensure the cake is well covered to prevent it from absorbing any odors from other foods in the refrigerator.
  2. Cover with Plastic Wrap: To keep the cake moist and prevent it from drying out, cover the exposed portions of the cake with plastic wrap before refrigerating. This helps maintain its freshness and flavor.
  3. Avoid Freezing: While Coconut Cream Poke Cake can be refrigerated, it’s best not to freeze it, as freezing can alter the texture and consistency of the cake and pudding layers.
  4. Bring to Room Temperature: Before serving leftover Coconut Cream Poke Cake, allow it to come to room temperature for about 15-20 minutes. This helps soften the cake and enhances its flavors.
  5. Quality Check: Before serving refrigerated Coconut Cream Poke Cake, visually inspect it for any signs of spoilage or off odors. Discard any portions that appear to be spoiled or past their prime.


  1. Can I use homemade cake instead of a cake mix for this recipe? Yes, you can use a homemade cake recipe if preferred. However, using a cake mix simplifies the process and ensures consistent results. If using homemade cake, ensure it’s baked in a 9×13-inch pan and cooled completely before proceeding with the recipe.
  2. Can I use coconut cream instead of coconut milk? Yes, you can substitute coconut cream for coconut milk in the cake batter to enhance the coconut flavor. However, ensure the consistency of the batter remains similar to that of the original recipe.
  3. Can I make this cake ahead of time? Yes, Coconut Cream Poke Cake can be made ahead of time and stored in the refrigerator until ready to serve. In fact, it often tastes even better after chilling for several hours, allowing the flavors to meld together.
  4. Can I omit the toasted coconut flakes? Yes, you can omit the toasted coconut flakes if desired. However, they add a delightful crunch and extra coconut flavor to the cake. If you prefer, you can substitute them with chopped nuts or leave the cake plain.
  5. Can I use a different flavor of pudding mix? Yes, you can experiment with different flavors of pudding mix to create variations of Coconut Cream Poke Cake. Vanilla or white chocolate pudding mix can be used as alternatives to coconut pudding mix for a different flavor profile.


In conclusion, Coconut Cream Poke Cake is a dessert dreams are made of—a heavenly combination of moist cake, creamy pudding, and tropical coconut flavor that’s simply irresistible. With its simple preparation, crowd-pleasing appeal, and endless possibilities for customization, this cake is sure to become a favorite in your dessert repertoire. So why wait? Treat yourself and your loved ones to the enchanting flavors of Coconut Cream Poke Cake today!