Coconut Cream Poke Cake

This Coconut Cream Poke Cake is a delightful dessert that combines the lightness of white cake with the rich, creamy flavors of coconut. It’s an easy-to-make treat that’s perfect for coconut lovers and ideal for gatherings, potlucks, or as a special dessert at home.


  • 1 Box White Cake Mix (plus 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. Prepare the Cake:
    • 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 your cake.
  2. Mix Coconut Cream and Condensed Milk:
    • While the cake is baking, combine the coconut cream and sweetened condensed milk in a bowl.
    • Mix these together until well blended.
  3. Poke Holes in Cake:
    • Once your cake is baked and still hot, use a skewer or a butter knife to gently poke holes all over the top of the cake.
    • These holes allow the cake to absorb the creamy mixture.
  4. Add Creamy Mixture to Cake:
    • Pour the coconut cream and condensed milk mixture over the hot cake, ensuring even coverage.
    • The cake will absorb the mixture, giving it a moist texture and rich flavor.
  5. Add Cool Whip Layer:
    • 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 below.
  6. Top with Coconut Flakes:
    • Sprinkle the shredded coconut flakes over the Cool Whip layer.
    • This adds texture and intensifies the coconut flavor.

FAQ Section:

Q1: Can I use homemade whipped cream instead of Cool Whip? A1: Yes, you can use homemade whipped cream as an alternative to Cool Whip for a fresher taste.

Q2: How long should I let the cake cool before adding the Cool Whip? A2: Allow the cake to cool completely at room temperature before adding the Cool Whip to prevent it from melting.

Q3: Can I make this cake a day ahead? A3: Yes, you can make this cake a day ahead. Keep it refrigerated until ready to serve.

Q4: How should I store leftovers? A4: Store any leftovers in the refrigerator, covered, for up to 3 days.

Q5: Can I use a different type of cake mix? A5: While white cake mix is ideal for this recipe, you can experiment with other flavors like yellow cake or even chocolate for a different twist.

Enjoy your Coconut Cream Poke Cake, a dessert that’s not only delicious but also visually appealing. It’s a perfect blend of flavors and textures that will surely be a hit with anyone who tries it.