If you’re looking for a simple yet impressive dessert, this coconut poke cake recipe is your answer. With its moist vanilla cake base, sweet coconut-infused soak, and fluffy whipped topping, it delivers big tropical flavor with minimal effort—perfect for potlucks, birthdays, or a sweet weeknight treat.
If you’ve never tried a poke cake, you’re in for a delightful surprise. Unlike traditional layer cakes that rely on frosting for moisture, poke cakes get their signature soft, juicy texture from a liquid filling poured directly into the baked cake. And when that filling is rich coconut milk and sweetened condensed milk? You’ve got a dessert that’s not just delicious—it’s downright addictive.
This coconut poke cake recipe is the perfect example of how simplicity can lead to something truly special. It starts with a classic vanilla cake base—nothing too fancy, just a reliable box mix or homemade version—baked in a 9×13-inch pan. Once it comes out of the oven, you poke holes all over the surface (hence the name!) and pour over a warm mixture of coconut milk, sweetened condensed milk, and a touch of vanilla. As the cake cools, it soaks up every last drop, becoming incredibly moist and flavorful. Top it off with whipped cream and toasted coconut flakes, and you’ve got a dessert that looks as good as it tastes.
Key Takeaways
- Easy to make: Uses basic pantry staples and comes together in under an hour, including baking time.
- Ultra-moist texture: The poke technique ensures every bite is soaked with coconut milk and sweetness.
- Customizable flavors: Add shredded coconut, lime zest, or toasted nuts to personalize your cake.
- Perfect for gatherings: Serves 12–16 and travels well, making it ideal for parties or picnics.
- No fancy equipment needed: Just a mixing bowl, whisk, and 9×13-inch baking pan.
- Kid-friendly and crowd-pleasing: Loved by both kids and adults for its soft texture and tropical taste.
- Can be made ahead: Tastes even better the next day, so it’s great for meal prep or entertaining.
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Why You’ll Love This Coconut Poke Cake
There’s something magical about a dessert that’s both easy to make and impressive to serve. This coconut poke cake checks all the boxes. It’s not overly sweet, not too rich, and has a light, airy texture that melts in your mouth. Plus, it’s versatile—perfect for summer barbecues, holiday desserts, or just because you deserve a little tropical escape.
One of the best things about this cake is how forgiving it is. Even if you’re not a confident baker, you can’t really mess this up. The poke method ensures that even if your cake bakes a little unevenly, the liquid soak will smooth everything out. And because it uses coconut milk—a staple in many kitchens—you might already have most of the ingredients on hand.
Perfect for Any Occasion
Whether you’re hosting a birthday party, bringing a dessert to a potluck, or just craving something sweet after dinner, this cake fits the bill. It’s not fussy, doesn’t require layers or intricate decorating, and still feels special. Kids love the soft texture and mild coconut flavor, while adults appreciate the nostalgic nod to classic Southern desserts.
A Tropical Twist on a Classic
Poke cakes have been around for decades, often featuring fruit flavors like strawberry or pineapple. But the coconut version brings a unique twist—earthy, nutty, and subtly sweet. It’s like a piña colada in cake form, minus the alcohol. The coconut milk soak infuses the cake with richness, while the whipped topping adds a light, creamy contrast.
Ingredients You’ll Need
The beauty of this recipe is its simplicity. You don’t need exotic ingredients or specialty tools. Here’s what you’ll need:
- 1 box (15.25 oz) vanilla cake mix (or homemade vanilla cake batter)
- Ingredients listed on the cake mix box (usually eggs, water, and oil)
- 1 can (13.5 oz) full-fat coconut milk, well shaken
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 cup sweetened shredded coconut, toasted (optional, for topping)
- 2 cups whipped cream (homemade or store-bought)
- Fresh coconut flakes or lime zest for garnish (optional)
Why Full-Fat Coconut Milk?
Using full-fat coconut milk is key here. It’s rich, creamy, and full of natural oils that give the cake its luxurious texture. Light or reduced-fat versions won’t deliver the same depth of flavor or moisture. Shake the can well before opening to ensure the cream and liquid are fully blended.
Toasting Coconut for Extra Flavor
Toasting the shredded coconut is optional but highly recommended. Simply spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown. This brings out a nutty, caramelized flavor that elevates the entire dessert.
Step-by-Step Instructions
Making this coconut poke cake is as easy as 1-2-3. Follow these simple steps for a foolproof result:
1. Bake the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Prepare the vanilla cake mix according to the package instructions—this usually involves mixing the dry mix with eggs, water, and oil. Pour the batter into the pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
2. Poke the Holes
As soon as the cake comes out of the oven, use the handle of a wooden spoon or a skewer to poke holes all over the surface. Space them about 1 inch apart—don’t worry about making them perfect. The goal is to create channels for the liquid to seep into.
3. Prepare the Coconut Soak
In a medium bowl, whisk together the coconut milk, sweetened condensed milk, and vanilla extract. The mixture should be smooth and creamy. If the coconut milk is separated, warm it slightly in the microwave for 10–15 seconds to blend it easily.
4. Pour and Soak
Slowly pour the coconut mixture over the warm cake, aiming to fill the holes. Use a spoon to gently spread it if needed. Let the cake sit for at least 30 minutes—this allows the liquid to fully absorb. The longer it sits, the more flavorful and moist it becomes.
5. Add the Topping
Once the cake has cooled completely, spread the whipped cream evenly over the top. Sprinkle with toasted coconut and, if desired, a little lime zest for a bright, citrusy pop. For extra flair, you can also drizzle with a bit of caramel or chocolate sauce.
6. Chill and Serve
Refrigerate the cake for at least 2 hours before serving. This helps the flavors meld and makes the cake easier to slice. Serve chilled for the best texture.
Tips for the Best Coconut Poke Cake
Even simple recipes benefit from a few pro tips. Here’s how to make your coconut poke cake truly exceptional:
Use Room Temperature Ingredients
When making the cake batter, use room temperature eggs and liquids. This helps the batter mix more smoothly and results in a lighter, more even crumb.
Don’t Skip the Cooling Time
It’s tempting to dig in right away, but letting the cake cool and soak ensures every bite is moist and flavorful. Rushing this step can lead to a soggy or underdeveloped texture.
Toast Your Coconut
As mentioned earlier, toasting the coconut adds a depth of flavor that raw coconut can’t match. It’s a small step that makes a big difference.
Make It Ahead
This cake actually tastes better the next day. The flavors deepen, and the texture becomes even more tender. Make it a day in advance and store it covered in the fridge.
Customize It
Feel free to get creative! Add a layer of crushed pineapple before pouring the soak for a piña colada vibe. Or mix in a teaspoon of coconut extract for an even stronger coconut flavor. You can also fold toasted macadamia nuts into the whipped cream for a Hawaiian twist.
Serving and Storing
This coconut poke cake is best served chilled. Use a sharp knife to cut clean slices, and wipe the blade between cuts for neat portions. It pairs wonderfully with a cup of coffee or a glass of cold milk.
Storage Tips
Store leftover cake in an airtight container in the refrigerator for up to 5 days. Do not freeze, as the whipped cream topping doesn’t thaw well. The cake will continue to absorb moisture, so it may become even more tender over time.
Make It Gluten-Free or Dairy-Free
This recipe can easily be adapted. Use a gluten-free vanilla cake mix and dairy-free whipped topping for a gluten-free version. For dairy-free, substitute the sweetened condensed milk with a coconut-based alternative and use coconut whipped cream.
Why This Cake Stands Out
In a world of complicated desserts with multiple components and hours of prep, this coconut poke cake is a breath of fresh air. It’s approachable, reliable, and delivers big on flavor. It’s the kind of recipe you’ll come back to again and again—whether you’re a seasoned baker or just starting out.
Plus, it’s a great way to introduce coconut to picky eaters. The flavor is mild and sweet, not overpowering, and the texture is soft and comforting. It’s also a fantastic base for other tropical flavors—try adding mango puree or passionfruit juice to the soak for a fun variation.
Final Thoughts
If you’re looking for a dessert that’s easy, delicious, and sure to impress, this coconut poke cake recipe is a must-try. It’s the perfect balance of simplicity and flavor, with a moist, tender crumb and a creamy coconut topping that melts in your mouth. Whether you’re baking for a special occasion or just treating yourself, this cake delivers every time.
So go ahead—preheat that oven, grab a can of coconut milk, and get ready to enjoy one of the easiest and most satisfying desserts you’ll ever make. Your taste buds (and your guests) will thank you.
Frequently Asked Questions
Can I use homemade cake batter instead of a box mix?
Absolutely! A homemade vanilla cake works perfectly. Just make sure it’s baked in a 9×13-inch pan and fully cooked through before poking and soaking.
Can I make this cake dairy-free?
Yes! Use a dairy-free cake mix, coconut sweetened condensed milk, and coconut whipped cream. Check labels to ensure all ingredients are dairy-free.
How long does the cake need to soak?
Let it soak for at least 30 minutes, but 1–2 hours is ideal. The longer it sits, the more flavorful and moist it becomes.
Can I freeze coconut poke cake?
It’s not recommended due to the whipped cream topping, which doesn’t freeze well. Store it in the fridge for up to 5 days instead.
What if I don’t have a 9×13-inch pan?
You can use two 8-inch round pans, but adjust baking time to 20–25 minutes. Poke and soak each layer separately, then stack with whipped cream in between.
Can I add fruit to this cake?
Yes! Layer sliced bananas, pineapple, or mango on top before adding the soak. Just be mindful of extra moisture—pat fruit dry first.