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Coconut Cream Poke Cake

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Coconut Cream Poke Cake is one of my favorite recipes to take to a family get-together or church potluck because it’s so easy to make and can be made the night before.  

coconut cream poke cake

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Coconut Cream Poke Cake

This one is delicious and is always a hit!  The Cream of Coconut soaks into the warm cake filling it with flavor and making it super moist and the topping of Cool Whip and coconut add a light, tasty frosting!

Here are a couple tips:

First, make sure you get Cream of Coconut and NOT coconut milk.  There’s a big difference and you don’t want to make that mistake!  

I found the Cream of Coconut in the Asian foods section of my store so you may want to check there first. If you can’t find it, you can purchase on Amazon.  (Linked below with picture of what it looks like, in case you haven’t used this in a recipe before now!)

Thai Kitchen Coconut Cream- Unsweetened

After you’ve tried Cream of Coconut, you may find it’s a delicious and non-dairy alternative to whipped cream. 

Make Your Poke Cake:

I use a straw to poke holes in the cake because I found that it makes the perfect size holes for the Cream of Coconut to soak through.  I’ve tried forks, wooden spoon handles and a couple other things and my favorite thing to use is the straw.  This tip works for any poke cake!

When you need a light, delicious dessert for summer be sure to give this simply delicious recipe a try!

Coconut Cream Poke Cake Recipe

Yield: 12

Coconut Cream Poke Cake

Coconut Cream Poke Cake

This is a delicious and easy poke cake- perfect for picnics!

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1 box White Cake mix, prepared as directed on package.
  • 1 can Cream of Coconut (NOT coconut milk)
  • 1 container Cool Whip, thawed
  • 8 oz. sweetened flaked Coconut

Instructions

    Bake your cake mix according to the box directions for a 9x13 baking pan.

    Remove from the oven and poke holes all over the cake with a straw while it's still warm.

    Shake or stir the Cream of Coconut well then pour over the cake. This is best to do while it is still warm.

    Be sure to cover the cake evenly.

    Allow the cake to cool completely then frost with Cool Whip and top with the flaked coconut.

    Refrigerate for at least couple hours (or overnight) then enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 151Total Fat: 9gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 95mgCarbohydrates: 17gFiber: 3gSugar: 12gProtein: 1g

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