Best Coconut Cream Poke Cake Recipe – Easy & Irresistible Dessert!

Table of Contents: Coconut Cream Poke Cake

Coconut Cream Poke Cake

Is your week craving a little sunshine? For dessert lovers aged 40–65+, there’s nothing quite like a slice of Coconut Cream Poke Cake—a luscious, tropical dessert that brings a taste of the islands to your kitchen without the plane ticket. Whether you’re gathering with family, hosting a summer BBQ, or simply treating yourself after a long week, this easy-to-make cake delivers instant joy. Think: moist coconut cake soaked in creamy coconut nectar, topped with fluffy clouds of whipped topping and golden toasted coconut. It’s nostalgia, comfort, and vacation vibes in one simple, no-fail dessert.

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Introduction: Coconut Cream Poke Cake

If you’ve ever wondered, How to make coconut cream poke cake?—you’re not alone. This decadent coconut cake has been a fan favorite for decades, and it’s no surprise why. With just a handful of pantry staples and a tropical twist, this easy sheet cake transforms a boxed mix into a bakery-worthy showstopper. The secret? A “poke” technique where holes are poked into the warm cake and filled with cream of coconut—a rich, sweet syrup that seeps deep into every crumb, ensuring maximum moisture and flavor in every bite.

Perfect for holidays like Easter, Fourth of July, or Mother’s Day, this tropical dessert also shines at family dinners, potlucks, and even as a sweet weeknight reward. It’s easy enough for beginner bakers yet impressive enough to make Grandma ask for the recipe. The combination of fluffy cake, velvety coconut filling, and sweet whipped topping creates a dessert that feels both indulgent and comforting—like a warm hug on a plate. Plus, it requires no advanced decorating skills. Just bake, poke, pour, chill, and savor. That’s the magic of a true easy sheet cake with island charm.

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Alternate Names & Variations

This Coconut Cream Poke Cake goes by many names, depending on where you grew up or who taught you how to bake:

– Coconut Sock-It Cake (a Southern favorite)
– Coconut Dream Bars
– Tropical Poke Cake
– Creamy Coconut Sheet Cake
– Island-Style Coconut Dessert

Some variations swap in pineapple juice or almond extract for a more complex tropical dessert profile, while others use chocolate cake mix for a coconut-chocolate twist. You might also see it called a “dump cake” when layered in a casserole dish—though our version stays true to the classic coconut cake format with a modern, lighter touch. No matter the name, the essence remains: a soft, soaked base layered with creamy, coconutty decadence.

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Ingredients: Coconut Cake

• – 1 box white cake mix (15.25 oz)—use a premium brand for extra fluffiness
• – 1 cup whole milk (do not substitute skim—fat is key for richness)
• – ½ cup unsalted butter, softened (room temperature for best blend)
• – 3 large eggs (large, fresh eggs add structure and moisture)
• – 1 can cream of coconut (15 ounce, such as Coco Lopez—do NOT confuse with coconut milk)
• – 1 tub frozen whipped topping, thawed (16 oz, like Cool Whip)
• – 2 cups shredded sweetened coconut, toasted (optional, but highly recommended for crunch and depth)

> 💡 Chef Tip: For an extra tropical desserts twist, toast your coconut in a dry skillet over medium heat for 3–5 minutes until golden. Let it cool before using—it adds nuttiness and visual appeal.

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Step-by-Step Instructions

1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or nonstick spray. Line with parchment paper for easy removal.

2. Make the Cake Batter
In a large mixing bowl, combine the white cake mix, whole milk, softened butter, and eggs. Beat with an electric mixer on medium speed for 2 minutes until smooth and fluffy. Scrape down the sides as needed.

3. Bake Until Golden
Pour the batter into the prepared pan, spreading evenly. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly springy to the touch.

4. Poke the Cake (Here’s the Magic!)
Remove the cake from the oven and let it cool for 10 minutes. Using the handle of a wooden spoon or a fork, poke approximately 70–80 holes evenly across the entire surface. These holes are where the cream of coconut will seep in.

5. Soak with Cream of Coconut
Pour the entire can of cream of coconut over the warm cake. It will pool in the holes—let it sit for 5 minutes to soak in. Gently tilt the pan to spread any excess. This is the heart of your coconut cake.

6. Add the Whipped Topping
Once cooled to room temperature, spread the thawed whipped topping evenly over the top. Use a spatula to create soft, billowy peaks.

7. Sprinkle with Toasted Coconut
Evenly sprinkle the toasted shredded coconut over the whipped topping for crunch and flavor. Press gently so it sticks.

8. Chill & Set
Refrigerate for at least 2 hours (preferably 4) before serving. This allows the cake to set and the flavors to meld.

> 💡 Shortcuts: Use a jumbo straw to poke holes quickly. No toaster oven? Toast coconut on a parchment-lined baking sheet at 325°F for 6–8 minutes, watching closely.

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Recipe Card Block (Quick Reference)

This Coconut Cream Poke Cake takes just 15 minutes of active prep time, with a total time of 2 hours 45 minutes (including chilling). Bake time is 30 minutes, and it serves 4 large or 6 modest slices—ideal for a cozy family dessert. Each slice delivers approximately 320–350 calories, making it a satisfying but not over-the-top indulgence. Thanks to its simple easy sheet cake format, it’s perfect for casual get-togethers or special moments. And yes—it scales well for larger events (just double and bake in two pans).

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Why This Recipe Works & Expert Tips

What makes this Coconut Cream Poke Cake stand out from other tropical desserts is its balance of ease and elegance. The boxed mix shortcut doesn’t sacrifice texture—thanks to whole milk and real butter, it’s tender and rich. The cream of coconut doesn’t just sit on top; it deeply infuses the cake, creating a dessert that’s moist from edge to edge. This is the hallmark of a true poke cake recipe: moisture, flavor, and visual appeal with minimal effort.

This dessert is a prime example of easy comfort food for family dinners—minimal hands-on time, maximum return. The frozen whipped topping keeps things simple, but feel free to substitute with homemade stabilized whipped cream (heavy cream + 2 tbsp powdered sugar + 1 tsp gelatin) for a lighter, cleaner taste. For a fun twist, add 1 teaspoon coconut extract to the batter or scatter chopped macadamia nuts on top. This cake also pairs beautifully with fresh mango or pineapple on the side—perfect for a tropical desserts platter.

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Storage, Freezing, and Reheating Tips

Store leftover Coconut Cream Poke Cake covered in plastic or an airtight container in the refrigerator for up to 5 days. The cake stays moist, and the whipped topping remains stable. For longer storage, can you freeze coconut cream poke cake? Yes—but with care. Wrap individual slices tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge. The texture remains creamy, though the whipped topping may separate slightly—just give it a gentle stir before serving. Avoid refreezing once thawed. This easy sheet cake is best served cold, straight from the fridge, for that refreshing, melt-in-your-mouth experience.

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People Also Ask: Coconut Cake

How to make coconut cream poke cake?

Making coconut cream poke cake starts with baking a white cake using whole milk, eggs, and butter. After baking, poke holes across the surface and pour cream of coconut evenly over the warm cake—let it soak for 5 minutes. Cool, then spread with thawed whipped topping and sprinkle with toasted coconut. Chill for at least 2 hours. This coconut cake is a breeze with a boxed mix and takes zero decorating skills. Ideal for tropical desserts lovers short on time. The result? A moist, creamy, island-inspired easy sheet cake that wows everyone.

What is a poke cake recipe?

A poke cake recipe is a dessert where baked cake is poked with holes while still warm, then saturated with a liquid (like cream of coconut, pudding, or gelatin) to add moisture and flavor. The name comes from the “poke” step. These cakes are typically topped with whipped topping, fruit, or frosting and chilled. Poke cakes are beloved for their dense moisture and retro charm. This coconut cake version is a modern classic—perfect for tropical desserts fans. It’s an easy sheet cake that feels fancy without effort.

What kind of milk do you use for poke cake?

For the best coconut cake, use whole milk—it adds richness, fat, and texture that enhance the final product. Skim or plant-based milks lack the fat needed for a tender crumb and can make the cake dry. The whole milk blends seamlessly with butter and eggs, creating a soft, moist base that absorbs the cream of coconut perfectly. For a non-dairy option, full-fat coconut milk or oat milk with added butter can work, but for classic flavor, there’s no substitute. This is essential for a successful easy sheet cake.

Can you freeze coconut cream poke cake?

Yes, you can freeze coconut cream poke cake, but with precautions. Wrap individual slices tightly in plastic, then aluminum foil, to prevent freezer burn. Keep frozen for up to 2 months. Thaw overnight in the refrigerator—do not microwave or thaw at room temperature. While the cake remains moist, the whipped topping may separate slightly; just stir gently or re-spread if needed. This tropical dessert stays delicious, making it great for meal prepping or sending to friends. Ideal for holiday baking ahead. Never refreeze once thawed.

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Conclusion: Coconut Cream Poke Cake

There’s something utterly irresistible about a slice of Coconut Cream Poke Cake—the way the coconut syrup sings in every bite, the cloud-like whipped topping, the crunch of golden toasted coconut. It’s simple, satisfying, and always a crowd-pleaser. Whether you’re celebrating a birthday, needing a pick-me-up after a tough day, or just craving a taste of the tropics, this is the coconut cake you’ll come back to again and again.

So, grab that box of white cake mix and a can of cream of coconut—your kitchen is about to become a vacation spot. Try it this weekend, snap a photo, and let us know how it turns out in the comments. Did you toast your coconut? Add pineapple? We’d love to hear your twist on this beloved easy sheet cake. Because the best tropical desserts are the ones shared with love.

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