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READY IN 2 hr

Coconut Poke Cake

Read Reviews (500)

"White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth." — Leslie

Ingredients Edit and Save

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Original recipe makes 1 - 9x13 inch cake Change Servings

1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk

1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

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Directions

Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

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PREP 30 mins
COOK 1 hr
READY IN 2 hrs

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Such a great cake! Rave reviews from everybody on this one. Make absolutely sure to use coconut CREAM, not coconut milk. It will be in the alcohol section. It also looks really pretty with some sliced, fresh strawberries on top. Enjoy!

—BZBMOMOF3

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Most Helpful Critical Review

Jun 04, 2005

It really surprised me how much I didn't like this cake. First, it was way too sweet for my tastes and second, it tasted like preservatives. I realize that the base is a box cake, but maybe if not everything came out of a can/box/tub it would taste better? I would imagine that homemade whipped cream would have made a positive difference.

—MOLLYES

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579 Ratings

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Feb 02, 2004

This cake was delicious. I did not have a can of cream of coconut in my pantry, but I did have a can of coconut milk. I combined the coconut milk with the condensed milk in a microwave safe bowl and the mixture was a bit runny, so I added a bit of cornstarch (about 3-4T.)and simmered the 2 ingredients in the microwave for about 4 min.(stirring after 2 min.) to thicken it a bit. It worked out great.

—Zoe.S.

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Jan 06, 2004

Wow, what a great dessert! I used Devils Food instead of white cake, and added 1/2 tsp. coconut extract to the batter. I also heated up the condensed milk and coconut cream slightly so the sauce would be thinner while pouring over the cake. Poked holes using a wooden spoon handle ... the sauce absorbed right in. The cake came out light and fluffy, not soggy like I thought it would. Fabulous taste ... hubby ate 2 big pieces as soon as I finished sprinkling the coconut! Thanks for the recipe - this will definitely become a family favorite!

—Sue S.

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May 20, 2010

Delicious!! And fellow cooks, don't alter recipes so that they are so, so different than the original poster's and then give them a negative review! If anything, make the original recipe first...THEN tweak it if you must. Only review recipes that have been prepared as directed!

—NanaBeth

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Jul 03, 2003

I have to admit it. The cake is pretty good. I saw the recipe and thought oh my god this looks disgusting and "white trash". But I was intrigued that the recipe recieved such high reviews and so many; so I assumed it had a cult following and I was quickly seduced -- finding myself in my local grocery store searching for the ridiculous ingredients. I made the cake and yes I have to admit again-- it is delicious and very light. It is much much better than I would have thought and it does not have that coconut tanning product taste that I find offensive. In any event, the cake, while perverse in its cult status (you should see how weird it looks in my icebox), is a winner. I altered the recipe slightly by pouring a snifter of armagnac over the top before icing it. I also used Betty Crocker yellow cake mix rather than white. GO HOME AND MAKE THIS CAKE NOW AND JOIN THE COCONUT POKE CAKE CULT.

—PMCCARTHY1964

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Jan 02, 2007

This was so easy, but I did make a few alterations. I added 2 teaspoons of coconut extract to the cake mix for a more home made taste. I also took the advice of others so I only used the cream of coconut without the sweetened condensed milk.( this was plenty moist ) I used cool whip french vanilla and topped with coconut. It was a big hit!! No one would believe that this was so easy and quick to make!! Thanks for this shorter version, it will quickly become one of my favorites!

—Ginger Marie

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Aug 27, 2005

I accidentally bought coconut mike instead of coconut cream and I actually liked it better. It wasn't as heavy as the cream! I added a bit of coconut to the cake batter before baking too. Toasting the coconut on top is a nice touch.

—SQUEEZY

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Nutrition

Calories
304 kcal
15%

Carbohydrates
43.4 g
14%

Cholesterol
6 mg
2%

Fat
13.8 g
21%

Fiber
1.2 g
5%

Protein
3 g
6%

Sodium
200 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Coconut Poke Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 304
Calories from Fat: 124

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 10.3g 52 %
Cholesterol 6mg 2 %
Sodium 200mg 8 %
Potassium 139mg 4 %
Total Carbohydrates 43.4g 14 %
Dietary Fiber 1.2g 5 %
Protein 3g 6 %
Sugars 36.7g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 11 %
Iron 5 %
Thiamin 7 %
Niacin 7 %
Vitamin B6 1 %
Magnesium 5 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.