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Coconut Cream Poke Cake
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3 from 2 votes

Coconut Cream Poke Cake

Coconut Cream Poke Cake is wonderfully moist and delicious with lots of fresh coconut flavor. Made with a box of cake mix, this easy poke cake is topped with whipped topping and lots of shredded coconut. Great for potlucks!

Course Dessert
Cuisine Southern
Keyword poke cake
Prep Time 15 minutes
Cook Time 28 minutes
Refrigerate 2 hours
Servings 16


  • 1 box yellow cake mix, plus ingredients needed to make cake
  • 1 (15-5-ounce) can cream of coconut
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (16-ounce) container frozen whipped topping, thawed
  • 1 1/2 cups sweetened shredded coconut


  • Preheat oven to 350 degrees.  Spray a 9x13-inch pan with baking spray. Mix cake batter and bake cake according to directions on cake box.
  • Poke holes in the cake while still hot.
  • In a medium bowl, stir together cream of coconut and sweetened condensed milk. Slowly pour over cake.  Cover and refrigerate for 2 to 24 hours.
  • Spread whipped topping on cake and sprinkle with shredded coconut.