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.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

304 calories; 13.8 g total fat; 6 mg cholesterol; 200 mg sodium. 43.4 g carbohydrates; 3 g protein; Full Nutrition

Reviews (824)

Read More Reviews
967 Ratings
  • 5 star values: 760
  • 4 star values: 132
  • 3 star values: 36
  • 2 star values: 16
  • 1 star values: 23
Rating: 5 stars
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! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
I have to admit it. The cake is pretty good. I saw the recipe and thought oh my god this looks disgusting. 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. Read More
Rating: 5 stars
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! Read More
Rating: 1 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Great dessert! I made this for Christmas nervous that no one would try it and it was the first to go on the table! SO moist & sweet...everyone loved this! Must use the CREAM OF COCONUT (I buy it in the Mexican or Asian section of my food store) I also mix the coconut into the whipped cream instead of just sprnkling it on top of the cake. I make it as a bundt cake the day before refrigerate overnight and shave chocolate on top before serving...they love it! I also make it w/ Devil's food cake and it goes over just as well. An instant family favorite! Read More