Coconut Poke Cake Recipe

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Have you ever tasted a cake so tender and moist that it practically melts on your tongue? That’s exactly what you get with this Coconut Poke Cake – a tropical dream soaked in sweet coconut cream and topped with fluffy whipped topping and toasted coconut flakes. This cake is a true crowd-pleaser, making it ideal for potlucks, parties, or any day that just needs a taste of something special.

The magic of this dessert lies in the simplicity of the method and the irresistible flavor combination. The cake is infused with creamy coconut milk that seeps into every bite, ensuring a luscious texture that doesn’t dry out. Topped with whipped cream and golden toasted coconut, it’s both comforting and luxurious.

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Preparation Phase & Tools to Use

Before diving into the baking process, make sure you have the right tools on hand to make your Coconut Poke Cake a success:

• 9×13 inch baking pan: This is the ideal size for this sheet-style cake, ensuring even baking and a good depth for poking and soaking.
• Wooden spoon or skewer: To poke the holes in the warm cake. These help the coconut cream soak through and create that signature texture.
• Mixing bowls: At least two—one for the cake batter and one for mixing the whipped topping if you’re making it from scratch.
• Electric hand mixer or stand mixer: Speeds up the process when mixing your batter or whipping cream.
• Spatula or offset knife: For spreading whipped topping evenly.
• Toaster oven or skillet: For toasting the shredded coconut to golden perfection. Adds that necessary crunch and depth.

Each of these tools plays a key role in building the texture and presentation of the cake. Be sure to prep everything before you start so you can move through the steps smoothly.

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Ingredients for the Coconut Poke Cake

• White or yellow cake mix: This base creates a light and fluffy structure that pairs beautifully with the coconut flavors.
• Eggs, oil, and water: The standard trio to bring the boxed cake mix to life.
• Cream of coconut: This is what gives the cake its signature moistness and deep coconut flavor. It soaks into the poked holes.
• Sweetened condensed milk: Adds richness and extra moisture when poured into the cake.
• Whipped topping: Light and airy, this serves as the perfect top layer to contrast the dense, soaked cake below.
• Shredded sweetened coconut: Toasted until golden, it adds crunch and enhances the coconut aroma.
• Maraschino cherries (optional): A classic garnish for a pop of color and vintage flair.

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How To Make the Coconut Poke Cake

Step 1: Bake the Cake

Prepare the cake according to the package instructions using the eggs, oil, and water. Pour into a greased 9×13 pan and bake until a toothpick comes out clean, usually around 25–30 minutes.

Step 2: Poke and Soak

While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface. Then pour the cream of coconut and sweetened condensed milk evenly over the top. Let the cake cool completely so it absorbs all the moisture.

Step 3: Whip and Top

Once the cake is cool, spread the whipped topping over the entire surface. Be gentle to avoid pulling up any cake.

Step 4: Toast and Sprinkle

Toast the shredded coconut in a dry skillet or oven until golden and aromatic. Allow it to cool slightly before sprinkling generously over the whipped topping.

Step 5: Garnish (Optional)

Top with a few maraschino cherries for a retro finish. Chill the cake in the refrigerator for at least 2 hours before serving.

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How to Serve and Store Coconut Poke Cake

Coconut Poke Cake is best served chilled straight from the refrigerator. The cold temperature enhances the creamy texture and keeps the whipped topping firm. When you’re ready to serve, slice into clean squares and use a wide spatula to lift each piece—you’ll see the glossy coconut cream nestled in every bite.

For storing, cover the cake pan tightly with plastic wrap or a fitted lid and refrigerate. It stays fresh for up to 5 days. If you’re making it ahead, wait to add the toasted coconut topping until just before serving to maintain the crunch.

Freezing is not recommended for this recipe due to the whipped topping. If needed, freeze the soaked (but undecorated) cake layer separately, then add toppings fresh after thawing.

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Frequently Asked Questions

What is the difference between cream of coconut and coconut milk?

Cream of coconut is sweetened and much thicker than coconut milk. It’s essential for the rich flavor and moist texture in this cake.

Can I use homemade whipped cream instead of whipped topping?

Yes! Freshly whipped cream gives a richer, less processed flavor. Just make sure it’s stabilized if you’re storing the cake for a few days.

Can I make this cake a day in advance?

Absolutely. In fact, it tastes better after resting overnight in the fridge. The flavors meld and the texture becomes even more luscious.

What’s the best way to toast coconut?

Spread shredded sweetened coconut on a baking sheet and toast at 350°F for 5-7 minutes, stirring occasionally. Watch closely to prevent burning.

Can I use a different cake flavor?

Definitely! White or yellow cake is classic, but you can try vanilla, butter, or even pineapple cake mix for a tropical twist.

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Want More Coconut Dessert Ideas?

If you’re loving this Coconut Poke Cake, you’re probably always on the lookout for more coconut-packed desserts. Here are a few favorites that follow a similar creamy, comforting theme:

Try the No-Bake Banana Pudding Cheesecake Recipe for a chilled dessert that layers beautifully in a pan and is just as indulgent.

Looking for something with a citrusy kick? The Elegant Lemon Marbled Cheesecake Bars give a balance of tart and sweet in a rich bar form.

The Creamy Easy Egg Custard Pie Recipe has a similar smooth texture and bakes into a nostalgic dessert that’s hard to resist.

Another great make-ahead option is the Mini Cinnamon Roll Cheesecakes, where creamy meets spiced swirl in cupcake form.

Or, for something seasonal and fruity, check out the Irresistible Blueberry Lime Cheesecake Cupcakes – these are great for spring gatherings.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for later. Just hit the Pin button to keep it handy.

If you give it a go, I’d love to know how it turned out. Did you go full coconut or tweak it a bit? Maybe added pineapple or used a different topping? Drop a comment below and share your twist!

For more daily dessert inspiration, you can also follow along on Pinterest – LadyPlate. I post my latest sweet creations and easy crowd-pleasers there!

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