Coconut Poke Cake


This simple coconut cake recipe is a 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.

Prep Time:
30 mins
Cook Time:
1 hrs
Additional Time:
30 mins
Total Time:
2 hrs
1 9x13-inch cake


  • 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


  1. Prepare and bake white cake mix in a 9x13-inch dish according to package directions. While cake is still hot, poke holes with a utility fork all over the top.

  2. Mix cream of coconut and sweetened condensed milk together in a bowl. Pour over the top of hot cake. Let cake cool completely.

  3. Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.

    high angle looking at a slice of coconut poke cake served on a plate
    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

304 Calories
14g Fat
43g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 304
% Daily Value *
Total Fat 14g 18%
Saturated Fat 10g 52%
Cholesterol 6mg 2%
Sodium 200mg 9%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 4%
Total Sugars 37g
Protein 3g
Vitamin C 1mg 3%
Calcium 90mg 7%
Iron 1mg 3%
Potassium 139mg 3%

* 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.

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