Best Cream of Coconut Poke Cake Recipe

5 from 1 vote

This cream of coconut poke cake recipe features a simple white cake loaded with a cream of coconut topping, Cool Whip, and flaked coconut.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: coconut poke cake, cream of coconut cake

Servings: servings

Calories: 463kcal

Cost: $12

15 oz White cake mix with the oil, eggs, and water as called for on box directions; number of ounces may vary slightly by brand
14 oz Condensed milk
15 oz Cream of coconut
8 oz Whipped topping thawed
2 cups Coconut can use more if necessary

Preheat the oven to the temperature on the cake mix box to make the cake.
Prepare the cake according to package directions - using eggs, vegetable oil, and water as directed on the back of your cake mix box. Pour the cake batter into a 9x13-inch baking dish that has been greased with non-stick cooking spray.
Remove from the oven when done and use the end of a wooden spoon to poke holes all over the cake, about 1-inch apart.
In a medium bowl, whisk together the sweetened condensed milk and the cream of coconut. Pour the milk mixture over the warm cake. Set the cake aside to cool completely to room temperature.
Once the cake is cooled, spread the whipped topping evenly over the cake.
Sprinkle the crushed coconut flakes over top of the cake.
Serve immediately or refrigerate until serving.