Last updated: October 29, 2026
This coconut poke cake turns a simple white cake into a tender, creamy dessert by soaking it with sweetened condensed milk and cream of coconut.
The full walkthrough is right here, and the exact amounts live in the recipe card below.
What Makes Coconut Poke Cake So Moist
A coconut poke cake is a baked sheet cake with holes poked across the top, filled with a sweet coconut liquid that sinks down through the crumb.
The result is a cake that stays moist for days, with a texture somewhere between a soft cake and a chilled pudding.
The cake itself starts with a boxed white cake mix, which keeps the hands-on work to about 15 minutes.
The real flavor comes from the soak and the toppings, so a shortcut base is the smart choice here.
Coconut Poke Cake Ingredients
The Cake Layer
You need one box of white cake mix, about 15.25 ounces, plus water, vegetable oil, three large eggs, and a teaspoon of coconut extract.
White cake mix gives the brightest slice, and the extract adds coconut flavor to the crumb itself.
Betty Crocker, Duncan Hines, and Pillsbury mixes all work well.
Use the water, oil, and egg amounts from the recipe card instead of the directions on the box, since the card amounts match this method.
The Coconut Soak
The soak is two cans: one 14-ounce can of sweetened condensed milk and one 15-ounce can of cream of coconut, such as Coco Lopez.
Cream of coconut is the thick, sweetened product sold near the cocktail mixers, and it is not the same as unsweetened coconut cream or coconut milk.
Shake the can of cream of coconut hard before opening, because the coconut fat separates and settles at the top.
Whisk the two cans together until smooth before you pour.
The Topping
The topping is one 8-ounce container of frozen whipped topping, such as Cool Whip, thawed, plus 1 1/2 cups of sweetened shredded coconut.
Thaw the whipped topping in the refrigerator overnight for the fluffiest texture.
Toasting the coconut is optional, but the nutty crunch is a lovely contrast to the soft cake.
How to Make Coconut Poke Cake
You can make this coconut poke cake start to finish in about 5 hours and 15 minutes, but nearly all of that is hands-off chilling.
The active work is well under an hour.
Bake the Cake
Heat the oven to 350 degrees F and grease a 9×13 inch baking pan.
Whisk the cake mix, water, oil, eggs, and coconut extract in a large bowl for 2 minutes, until the batter is smooth.
Pour the batter into the pan and bake for 28 to 32 minutes.
The cake is done when a toothpick inserted in the center comes out clean.
Poke the Holes
Let the cake cool on a wire rack for 10 minutes.
It should still be warm, because a warm cake absorbs the soak much better than a cold one.
Use the handle of a wooden spoon to poke holes about an inch apart across the whole surface, pushing nearly to the bottom of the pan.
Twist the handle slightly as you pull it out so each hole stays open.
Pour the Coconut Soak
Whisk the sweetened condensed milk and cream of coconut in a large liquid measuring cup or pitcher until smooth.
Pour it slowly over the cake in several passes, letting each pour sink in before the next.
Spoon any pooled liquid back over the holes and nudge it toward the edges.
Every corner needs the soak, because the edges dry out first.
Chill and Top
Let the cake sit on the counter for 20 minutes, then cover it and refrigerate for at least 4 hours.
Overnight is even better, since the soak keeps spreading through the crumb.
Spread the thawed whipped topping over the cold cake all the way to the edges.
Finish with the shredded coconut, toasted or plain, and cut the cake into 15 squares.
Coconut Poke Cake Tips for the Best Texture
Poke Plenty of Holes
More holes mean more soak in every bite.
A fork makes holes that are too small and close up quickly, so stick with a wooden spoon handle.
Toast the Coconut Evenly
Spread the coconut in a dry skillet over medium heat and stir constantly for 3 to 4 minutes, until pale golden.
Pour it onto a plate right away, because it keeps browning in the hot pan.
Substitutions and Variations
Yellow or vanilla cake mix works if white is not available, though the cake will be a little less snowy.
For a tropical twist, spread a thin layer of drained crushed pineapple over the cake before the whipped topping, or add sliced toasted almonds with the coconut.
The card leaves both of those out, so treat them as optional.
How to Store Coconut Poke Cake
Store leftover coconut poke cake covered in the refrigerator for up to 4 days.
Because the cake holds condensed milk and whipped topping, it should not sit at room temperature for more than 2 hours, in line with USDA Food Safety and Inspection Service guidance for perishable foods.
To make it ahead, bake and soak the cake a day before and keep it covered in the fridge.
Add the whipped topping and coconut a few hours before serving so the top looks fresh.
We do not recommend freezing this cake, because the whipped topping turns watery once thawed.
Serving Ideas for Coconut Poke Cake
Serve the squares cold, straight from the fridge, on matte white plates with a few extra toasted coconut flakes on top.
Fresh pineapple, sliced mango, or strawberries on the side add a bright contrast to the rich cream.
A cup of iced coffee or hot tea balances the sweetness nicely.
For a party, cut the cake right in the pan and lift the squares out with an offset spatula.
The Story Behind Poke Cake
Poke cakes are often traced to the 1970s, when General Foods promoted versions made with Jell-O gelatin poured into holes in a baked cake.
The idea stuck because it turns an ordinary box mix into something that feels special with almost no skill.
Coconut versions borrow from the piña colada and the tres leches cake, two desserts built on the same idea of a milky soak.
Cream of coconut, the key ingredient, is closely tied to Coco Lopez, which was created in Puerto Rico in the 1940s.
Ready to bake? Use the recipe card below for the exact amounts and steps.
Coconut Poke Cake
A tender white cake soaked with sweetened condensed milk and cream of coconut, then topped with fluffy whipped topping and shredded coconut.
Ingredients
- 1 box white cake mix (15.25 ounces)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon coconut extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (15 ounces) cream of coconut, such as Coco Lopez, shaken well
- 1 container (8 ounces) frozen whipped topping, thawed
- 1 1/2 cups sweetened shredded coconut, toasted if desired
Instructions
- Heat the oven to 350 degrees F and grease a 9x13 inch baking pan.
- Whisk the cake mix, water, oil, eggs, and coconut extract in a large bowl for 2 minutes, until smooth.
- Pour the batter into the pan and bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack for 10 minutes.
- Poke holes about 1 inch apart across the cake with the handle of a wooden spoon, going nearly to the bottom of the pan.
- Whisk the sweetened condensed milk and cream of coconut in a pitcher until smooth, then pour slowly over the cake in several passes, letting it sink in between pours.
- Let the cake sit on the counter for 20 minutes, then cover and refrigerate for at least 4 hours or overnight.
- Spread the whipped topping over the cold cake and sprinkle with the shredded coconut.
- Cut into 15 squares and serve cold.
Notes
Store covered in the refrigerator for up to 4 days. Do not leave at room temperature for more than 2 hours. For best results, bake and soak the cake a day ahead and add the whipped topping and coconut a few hours before serving. Freezing is not recommended. To toast the coconut, stir it in a dry skillet over medium heat for 3 to 4 minutes until pale golden. Crushed pineapple and sliced almonds are optional additions that are not included in the card amounts.
Nutrition Information:
Yield:
15Serving Size:
1 squareAmount Per Serving: Calories: 420Total Fat: 19gSaturated Fat: 13gSodium: 340mgCarbohydrates: 58gFiber: 1gSugar: 41gProtein: 5g
Coconut Poke Cake Questions
Can You Use Coconut Milk Instead of Cream of Coconut?
Not as a straight swap.
Canned coconut milk is unsweetened and thin, so the cake would taste flat and dry out, while cream of coconut brings the sugar and body the soak needs.
Can You Make Coconut Poke Cake the Day Before?
Yes, and it often tastes better after a night in the fridge.
Bake and soak the cake the day before, then add the whipped topping and coconut a few hours before serving.
Can You Freeze Coconut Poke Cake?
We do not recommend it.
The whipped topping weeps when it thaws, and the soaked crumb turns heavy, so it is best enjoyed within 4 days from the refrigerator.
Why Is My Coconut Poke Cake Soggy?
Soggy cake usually means the soak was poured too fast and pooled on top.
Pour slowly in several passes, and chill the cake for at least 4 hours so the crumb has time to absorb the liquid.
Do You Cool the Cake Before Pouring the Soak?
Only for 10 minutes.
A slightly warm cake drinks up the soak, while a fully cold one lets it sit on the surface.
What Size Pan Do You Need?
A 9×13 inch baking pan is the right size for one box of cake mix.
A smaller pan makes a thicker cake that bakes longer and may not absorb all the soak.
Why This Coconut Poke Cake Recipe Works
A whisked, oil-based cake mix batter bakes into a sturdy but tender crumb.
That structure holds up under the soak instead of falling apart, which is why there is no need to cream butter or whip eggs.
Poking the holes while the cake is still warm opens channels that carry the liquid deep into the cake.
Pouring in several passes lets every hole fill without flooding the surface.
The two-can soak does two jobs at once.
Sweetened condensed milk adds body and richness, and cream of coconut supplies the real coconut flavor and the silky texture.
A long chill finishes the job.
Four hours in the refrigerator lets the soak spread evenly and firms the cake so it slices into clean squares.
Make This Coconut Poke Cake Today
This coconut poke cake is one of the easiest ways to bring tropical flavor to a potluck, a birthday, or a quiet Sunday dinner.
Grab a box of white cake mix and two cans from the baking aisle, then start the cake this afternoon so it is chilled and ready for dessert tonight or tomorrow.
