Step 1: Bake the Cake
- Preheat oven to 350°F (175°C).
- Prepare cake mix according to package instructions.
- Bake in a greased 9×13-inch pan until a toothpick inserted in the center comes out clean.
Step 2: Poke and Soak
- While warm, use the handle of a wooden spoon to poke holes all over the cake.
- Pour the cream of coconut evenly over the surface, letting it seep into the holes.
- Let cake cool completely.
Step 3: Frost with Cool Whip
Spread Cool Whip evenly over the cooled cake.
Step 4: Add the Coconut Topping
Sprinkle shredded coconut generously over the top.
Step 5: Chill & Serve
Refrigerate for at least 2 hours before serving — overnight is even better for maximum flavor.
Tips for Success
- Don’t confuse cream of coconut with coconut milk: Cream of coconut is sweet and syrupy, perfect for desserts.
- Make-ahead friendly: This cake actually tastes better the next day.
- Extra indulgence: Toast some coconut flakes for added crunch and flavor.
- Add layers: Fold crushed pineapple or chopped nuts into the topping for a twist.
Serving Suggestions
- Serve chilled for the best texture.
- Pair with fresh tropical fruit like mango or pineapple.
- Add a drizzle of caramel or white chocolate for extra sweetness.
Why This Recipe Works
This recipe is a classic poke cake — where a warm cake is poked and soaked in a creamy filling — but with a tropical coconut twist. The cream of coconut makes it ultra-moist, while the Cool Whip topping keeps it light and fluffy.
Final Slice
Creamy, tropical, and oh-so comforting, this Coconut Cream Poke Cake is the kind of dessert that keeps people coming back for seconds. It’s easy to make, beautiful to serve, and perfect for any occasion.
So grab a cake mix, a can of cream of coconut, and some shredded coconut — and get ready to bake a cake that tastes like a tropical getaway.