Southern Coconut Poke Cake

Coconut poke cake
Diana Rattray
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 20 to 24 servings
Yield: 1 9-by-13-inch cake
Nutrition Facts (per serving)
277 Calories
11g Fat
42g Carbs
3g Protein
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Nutrition Facts
Servings: 20 to 24
Amount per serving
Calories 277
% Daily Value*
Total Fat 11g 14%
Saturated Fat 9g 46%
Cholesterol 8mg 3%
Sodium 182mg 8%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 2%
Total Sugars 34g
Protein 3g
Vitamin C 1mg 3%
Calcium 104mg 8%
Iron 1mg 3%
Potassium 126mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A cake mix makes this moist coconut poke cake super easy. Holes are poked in the warm coconut cake, then it is topped simple mixture of sweetened condensed milk and coconut cream. The cooled cake is frosted with whipped cream and flaked coconut. 

If you'd like to toast some of the coconut, spread it in a single layer in a large, dry skillet over medium heat. Cook, stirring and turning constantly until the coconut is lightly browned. Sweetened coconut browns quickly, so watch carefully. Pour into a bowl to cool before sprinkling over the whipped topping. Toasting even a small amount of the coconut adds extra texture and color to the cake.


  • 1 (15.25-ounce) box white cake mix, prepared

  • 1 (14-ounce) can coconut cream, such as Coco Casa or other sweet cream of coconut product

  • 1 (14-ounce) can sweetened condensed milk

  • 1 (16-ounce) tub whipped topping

  • 3 1/2 ounces shredded sweetened coconut (about 1 1/3 cups)

Steps to Make It

  1. Make and bake the cake according to package directions, in a greased and floured 9x13 pan.

  2. As soon as the cake comes out of the oven poke holes all over the cake. In a bowl, combine Coco Casa or another cream of coconut and 1 can of sweetened condensed milk; pour over the cake.

  3. When the cake is completely cool, spread whipped topping over top and sprinkle with coconut.

  4. Cover the cake and refrigerate until it is thoroughly chilled before serving. 

  5. It's a rich cake, so cut small pieces.