We’ve discovered the ultimate dessert that’ll transport you straight to tropical paradise – coconut poke cake! This incredible treat combines the light fluffiness of vanilla cake with rich coconut cream that seeps into every delicious bite. What makes this dessert absolutely irresistible is how the poked holes allow all those amazing coconut flavors to penetrate deep into the cake.
The beauty of poke cakes lies in their simplicity and show-stopping results. We start with a tender cake base then create small holes throughout before flooding it with a luscious coconut mixture. As it chills the flavors meld together creating an incredibly moist and flavorful dessert that’s impossible to resist.
Whether you’re hosting a summer barbecue planning a potluck dinner or simply craving something sweet and tropical this coconut poke cake delivers every time. It’s surprisingly easy to make yet looks and tastes like you spent hours in the kitchen perfecting this bakery-worthy creation.
Ingredients
We’ve carefully selected each ingredient to create layers of coconut flavor that complement the tender vanilla cake base. These simple pantry staples combine to deliver bakery-quality results every time.
For the Cake
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 1/4 cups water
- 1 teaspoon vanilla extract
For the Coconut Filling
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1/2 cup cream of coconut
- 1 teaspoon coconut extract
- 1/4 teaspoon salt
For the Topping
- 1 container (8 oz) frozen whipped topping, thawed
- 1 1/2 cups sweetened shredded coconut
- Fresh coconut flakes for garnish (optional)
- Maraschino cherries for decoration (optional)
Equipment Needed
Creating our coconut poke cake requires basic kitchen tools that most home bakers already have on hand. We recommend gathering all equipment before starting to ensure a smooth baking process.
Essential Mixing Tools
- Large mixing bowl for combining cake batter ingredients
- Whisk or hand mixer to achieve proper batter consistency
- Rubber spatula for folding and scraping bowl sides clean
Baking Equipment
- 9×13-inch baking dish for the perfect cake size and serving portions
- Measuring cups and spoons for accurate ingredient proportions
- Oven thermometer to verify 350°F temperature accuracy
Specialized Poke Cake Tools
- Wooden skewer or wooden spoon handle for creating uniform holes throughout the cake
- Large spoon or ladle for pouring coconut filling mixture evenly
- Offset spatula for spreading whipped topping smoothly across the surface
Preparation and Storage Items
- Small mixing bowl for combining coconut filling ingredients
- Plastic wrap or aluminum foil for covering cake during chilling period
- Sharp knife for clean slice cutting when serving
Most home kitchens contain these standard baking tools already. The wooden skewer serves as the most crucial specialized tool since it creates the signature holes that allow our coconut mixture to penetrate deep into the cake layers. We find that a wooden spoon handle works equally well as an alternative poking tool.
Having proper equipment ready streamlines the entire process and helps achieve bakery quality results every time we make this delicious dessert.
Instructions
We’ll guide you through each step to create this irresistible coconut poke cake that delivers maximum flavor with minimal effort. These detailed instructions ensure perfect results every time.
Prep the Cake
We start by preparing our white cake according to the package directions using a 16.25-ounce box. Combine 3 large eggs, 1 cup water, and ½ cup vegetable oil in a large mixing bowl. Stir in 1 teaspoon coconut extract to enhance the tropical flavor profile. Pour the batter into our greased 13×9-inch baking dish and bake at 350°F for 28-30 minutes. Test doneness by inserting a toothpick into the center – it should come out clean when the cake is ready.
Make the Coconut Filling
While our cake bakes, we prepare the luscious coconut filling that makes this dessert extraordinary. Combine 1 can (15 ounces) cream of coconut with 1 can (14 ounces) sweetened condensed milk in a medium bowl. Add ½ cup sour cream for additional richness and depth of flavor. Whisk the mixture until completely smooth and well combined, ensuring no lumps remain.
Poke and Fill the Cake
We allow our baked cake to cool for 15-20 minutes before proceeding with this crucial step. Using the handle of a wooden spoon or a skewer, we poke holes evenly across the entire surface, staying 1 inch away from the edges. Pour the coconut filling mixture over the warm cake, using the back of a large spoon to gently spread and encourage the mixture to fill each hole completely.
Prepare the Topping
We thaw our 8-ounce container of frozen whipped topping while the cake absorbs the filling. Toast 1 cup sweetened shredded coconut in a dry skillet over medium heat, stirring frequently to prevent burning until lightly golden. Allow the toasted coconut to cool completely before using it as our finishing touch.
Assemble and Chill
We spread the thawed whipped topping evenly over our filled cake using an offset spatula for the smoothest finish. Sprinkle the cooled toasted coconut generously across the surface for added texture and visual appeal. Refrigerate the assembled cake for at least 1-2 hours, though overnight chilling produces the best results as it allows the cake to fully absorb the coconut filling and firm up properly before serving.
Directions for Serving
Proper serving technique ensures every guest experiences the full coconut flavor profile of this delicious dessert. We recommend chilling the completed cake in the refrigerator for at least 2 hours before serving to allow the coconut flavors to soak in thoroughly. The extended cooling time allows the cream of coconut and sweetened condensed milk mixture to penetrate deeper into the cake layers.
Remove the cake from the refrigerator when ready to serve. Use a sharp knife to cut clean slices through the whipped topping and moist cake layers. Wipe the knife blade between cuts to maintain neat presentation and prevent the topping from smearing.
Serve individual portions on dessert plates using a wide spatula to support each slice during transfer. The toasted shredded coconut provides textural contrast against the smooth whipped topping and tender cake base. Each serving delivers multiple layers of coconut flavor that develop further as the cake reaches room temperature.
| Serving Timeline | Recommendation |
|---|---|
| Minimum chill time | 2 hours |
| Optimal serving temperature | Slightly chilled |
| Storage after serving | Return to refrigerator within 2 hours |
Store leftover portions covered in the refrigerator for up to 3 days. The cake maintains its moisture and flavor intensity when properly wrapped with plastic wrap or stored in an airtight container. We find that the coconut flavors continue to meld and intensify even after the initial serving period.
Make-Ahead Instructions
We love making this coconut poke cake ahead of time because it actually improves in flavor as it sits. The coconut cream filling has more time to penetrate every layer of the cake, creating an even more decadent dessert experience.
Day Before Serving:
- Bake the white cake according to package directions in your 9×13-inch pan
- Allow the cake to cool for 10 minutes after removing from the oven
- Poke holes evenly across the surface using a wooden skewer or fork
- Prepare the coconut cream filling by whisking together cream of coconut, sweetened condensed milk, and optional sour cream
- Pour the filling mixture over the warm cake, ensuring it seeps into all the holes
- Cover tightly with plastic wrap and refrigerate overnight
Morning of Serving:
- Remove the cake from refrigerator 30 minutes before adding toppings
- Thaw your frozen whipped topping completely at room temperature
- Spread the whipped topping evenly across the chilled cake surface
- Sprinkle sweetened shredded coconut generously over the whipped layer
- Return to refrigerator until ready to serve
| Make-Ahead Timeline | Task | Duration |
|---|---|---|
| Day 1 | Bake and fill cake | 2 hours active time |
| Overnight | Chill and absorb flavors | 8-12 hours |
| Day 2 | Add toppings | 15 minutes |
| Final chill | Set toppings | 30 minutes minimum |
This make-ahead approach allows us to serve a perfectly moist and flavorful dessert without last-minute stress. The extended chilling time ensures maximum coconut flavor absorption throughout every bite.
Storage Tips
We must refrigerate coconut poke cake immediately after it cools to room temperature due to the dairy components and whipped topping. Proper storage maintains food safety and preserves the cake’s exceptional flavor and texture.
Refrigeration Requirements
Our coconut poke cake requires consistent refrigeration to prevent spoilage. Store the cake in an airtight container or cover tightly with plastic wrap to prevent the surface from drying out. We recommend keeping leftovers refrigerated for 3 to 5 days maximum for optimal freshness and safety.
| Storage Method | Duration | Temperature |
|---|---|---|
| Refrigerated (covered) | 3-5 days | 35-40°F |
| Frozen cake layers (unfrosted) | Up to 3 months | 0°F |
Make Ahead Benefits
We find that preparing coconut poke cake a day in advance significantly improves its texture and flavor integration. Overnight chilling allows the coconut cream filling to penetrate deeper into the cake layers. The extended refrigeration time creates a more cohesive dessert with enhanced coconut flavor throughout every bite.
Serving Temperature Options
Our cake can be served immediately at room temperature after preparation. But we achieve the best results by refrigerating for at least 2 hours before serving. The chilled cake offers superior moisture and allows the filling to fully absorb into the cake structure.
Freezing Guidelines
We can freeze individual cake layers before adding frosting or whipped topping for up to 3 months. Wrap each layer tightly with plastic wrap followed by aluminum foil to prevent freezer burn. Avoid freezing the completed cake with whipped cream topping as the texture becomes compromised when thawed. Thaw frozen layers in the refrigerator overnight before assembling with fresh toppings.
Variations and Substitutions
We love how versatile coconut poke cake can be with simple ingredient swaps and creative additions. The basic recipe serves as an excellent foundation for many flavor combinations that suit different preferences and dietary needs.
Cake Base Alternatives
White cake mix creates the traditional base, but we recommend experimenting with different cake flavors to customize your dessert. Chocolate cake mix transforms this into a rich chocolate coconut poke cake that pairs beautifully with chocolate whipped cream topping. Lemon cake mix offers a bright citrusy twist, and we suggest adding fresh lemon juice to the soaking mixture for extra zing.
Filling Enhancements
Our standard filling combines cream of coconut and sweetened condensed milk, but we often add sour cream for a subtle tangy note that balances the sweetness perfectly. For dairy-free options, plant-based condensed milk substitutes work exceptionally well, maintaining the creamy texture while accommodating dietary restrictions. Coconut cream from full-fat canned coconut milk provides an intensely rich coconut flavor when substituted for part of the liquid.
Creative Flavor Additions
We enjoy incorporating mix-ins directly into the cake batter for themed variations. Chopped almonds and mini chocolate chips create an Almond Joy inspired version that adds delightful texture and flavor complexity. For strawberry coconut poke cake, we fold pureed fresh strawberries or strawberry jam into the filling mixture, creating beautiful color swirls and fruity notes.
Topping Variations
Toasted coconut flakes provide superior crunch and deeper flavor compared to regular shredded coconut. We toast coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden brown. Fresh fruit garnishes like sliced strawberries or kiwi add visual appeal and fresh flavors. Chopped macadamia nuts or pecans offer additional texture, while chocolate or caramel drizzles create elegant finishing touches.
Dietary Modifications
| Dietary Need | Substitution | Notes |
|---|---|---|
| Gluten-free | Gluten-free cake mix | Follow package directions for best results |
| Dairy-free | Plant-based whipped topping | Use coconut whipped cream for extra coconut flavor |
| Sugar-reduced | Sugar-free cake mix and condensed milk | Adjust liquid ratios as needed |
| Egg-free | Follow egg substitute ratios on cake mix box | Applesauce or flax eggs work well |
These modifications allow us to create personalized versions while maintaining the essential moist, coconut-infused characteristics that make this dessert so beloved.
Conclusion
This coconut poke cake delivers bakery-quality results with minimal effort making it our go-to dessert for any occasion. The combination of moist vanilla cake and rich coconut filling creates a show-stopping treat that’s guaranteed to impress your guests.
We love how versatile this recipe is – whether you’re accommodating dietary restrictions or experimenting with different flavors the basic technique remains foolproof. The make-ahead friendly nature means you can prepare it without stress while the flavors develop beautifully overnight.
With its perfect balance of sweetness and tropical coconut flavor this dessert will quickly become a family favorite. Give it a try and discover why coconut poke cake has earned its place as one of the most beloved crowd-pleasing desserts around.
Frequently Asked Questions
What is a coconut poke cake?
A coconut poke cake is a moist vanilla cake infused with rich coconut cream. The name comes from the method of poking holes throughout the baked cake, which allows the coconut filling to penetrate deeply and create layers of flavor. This technique results in an incredibly moist and flavorful dessert that’s perfect for any occasion.
How long does coconut poke cake need to chill?
The coconut poke cake should chill for a minimum of 2 hours before serving to allow the coconut flavors to soak in thoroughly. For best results, refrigerate overnight, as this gives the coconut cream filling more time to penetrate the cake and intensify the flavors throughout every bite.
Can I make coconut poke cake ahead of time?
Yes, coconut poke cake actually improves when made ahead of time. You can prepare it the day before serving by baking, cooling, poking holes, adding the filling, and refrigerating overnight. Add the whipped topping and garnishes on the day of serving for optimal presentation and texture.
How long does coconut poke cake last in the refrigerator?
Coconut poke cake can be stored in the refrigerator for 3 to 5 days when properly covered with plastic wrap or stored in an airtight container. The cake must be refrigerated due to its dairy components and whipped topping. The flavors will continue to meld and intensify during storage.
What equipment do I need to make coconut poke cake?
Essential equipment includes a large mixing bowl, whisk or hand mixer, 9×13-inch baking dish, wooden skewer or spoon handle for poking holes, large spoon for pouring filling, and offset spatula for spreading topping. You’ll also need plastic wrap or aluminum foil for storage and proper preparation.
Can I freeze coconut poke cake?
Unfrosted cake layers can be frozen for up to 3 months, but completed cakes with whipped topping should not be frozen as the texture will be compromised. If you want to make components ahead, freeze only the plain cake and add the coconut filling and toppings after thawing.
What are some variations I can make to this recipe?
You can substitute different cake bases like chocolate or lemon, add chopped almonds or strawberries to the filling, use dairy-free alternatives, or create gluten-free versions. Topping variations include toasted coconut flakes, fresh fruit garnishes, or different flavored whipped toppings to customize the dessert to your preferences.
How do I serve coconut poke cake properly?
Use a sharp knife for clean slices and a wide spatula for serving to maintain presentation. Remove the cake from the refrigerator about 10-15 minutes before serving if you prefer it slightly less chilled. Cut into squares and serve immediately for the best texture and flavor experience.
