This ultra-moist coconut poke cake is soaked in a silky coconut-and-milk mixture, then finished with a fluffy whipped topping and a snowy layer of coconut. It’s cool, creamy, and made for make-ahead gatherings.

Why You’ll Love This Recipe

Big coconut flavor without complicated steps
Extra-moist texture thanks to the coconut milk soak
A reliable crowd-pleaser for parties, potlucks, and holidays
Easy to make ahead, and even better after chilling
Uses simple, easy-to-find ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box (16 oz) white cake mix
3 large eggs
1 cup (240 ml) water
1/3 cup (80 ml) neutral oil (such as vegetable or sunflower)
1 can (14 oz / 396 g) cream of coconut
1 can (14 oz / 396 g) sweetened condensed milk
1 tub (16 oz / 454 g) frozen whipped topping, thawed
1 package (10 oz / 283 g) flaked coconut (sweetened or unsweetened)

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Make the cake batter: In a large bowl, combine the white cake mix, eggs, water, and oil. Mix until smooth (about 2 minutes).
Bake: Pour batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool completely in the pan (about 60 minutes). The cake must be fully cooled so it absorbs the soak evenly without turning gummy.
Mix the soak: In a medium bowl, whisk together the cream of coconut and sweetened condensed milk until fully blended and pourable.
Poke holes: Using a straw, the handle of a wooden spoon, or a skewer, poke holes all over the cake, spacing them about 1 inch apart. Go most of the way down without tearing through the bottom.
Soak the cake: Slowly pour the coconut mixture over the entire cake, aiming to fill the holes and cover the surface evenly. Let it sit for 10 minutes so it can sink in.
Top: Spread the thawed whipped topping in an even layer over the cake.
Add coconut: Sprinkle the flaked coconut evenly over the top.
Chill: Refrigerate for at least 4 hours (overnight is even better) before slicing and serving.

Servings and timing

Servings: 12 to 15 (depending on slice size)
Prep time: 15 minutes
Bake time: 25 to 30 minutes
Cooling time: 60 minutes
Chilling time: 4 hours (recommended)
Total time: about 5 hours 40 minutes (including chilling)

Variations

Toasted coconut topping: Toast the flaked coconut in a dry skillet over medium heat, stirring often, until lightly golden. Cool completely before sprinkling on top.
Extra coconut flavor: Add 1 teaspoon coconut extract or 1 teaspoon vanilla extract to the whipped topping before spreading.
Citrus-coconut twist: Stir 1 to 2 teaspoons finely grated lime zest into the soak mixture for a brighter flavor.
Lighter sweetness: Use unsweetened flaked coconut for the topping to balance the sweet soak.
Almond-coconut vibe: Add 1/2 teaspoon almond extract to the cake batter for a bakery-style flavor.

Storage/Reheating

Refrigeration: Store the cake covered in the refrigerator for up to 4–5 days. The flavor and texture stay best when kept cold.
Freezing: Freeze slices in airtight containers for up to 2 months. For clean slices, freeze them on a tray first, then wrap well.
Thawing: Thaw overnight in the refrigerator.
Reheating: This cake is meant to be served chilled. If you prefer it less cold, let a slice sit at room temperature for 10–15 minutes before serving.

FAQs

Why do I need to poke holes in the cake?

The holes let the coconut mixture soak deep into the cake, making it extra moist and evenly flavored.

Do I have to cool the cake completely before adding the soak?

Yes. A fully cooled cake absorbs the mixture better and helps prevent a dense or sticky texture.

What’s the difference between cream of coconut and coconut milk?

Cream of coconut is sweet and thick (made for desserts), while coconut milk is usually unsweetened and thinner. For this recipe, use cream of coconut.

Can I use homemade whipped cream instead of whipped topping?

Yes. Use about 4 cups of sweetened whipped cream (whip 2 cups cold heavy cream with 1/3 cup powdered sugar) and spread it over the chilled cake.

Is sweetened or unsweetened coconut better for the topping?

Either works. Sweetened coconut gives a classic dessert flavor, while unsweetened coconut helps reduce overall sweetness.

How long should I chill the cake before serving?

At least 4 hours so the soak sets and the cake slices neatly. Overnight chilling gives the best results.

Can I make this cake a day ahead?

Yes, and it’s ideal that way. The flavor improves as it rests in the refrigerator.

My cream of coconut looks separated—what should I do?

Shake the can well before opening. If it’s still separated, whisk it thoroughly in the bowl until smooth.

How do I keep the cake from getting soggy?

Use a fully cooled cake, poke evenly spaced holes (not too close), and pour the mixture slowly so it absorbs gradually.

What’s the best way to cut clean slices?

Chill the cake well, then use a sharp knife wiped clean between cuts for neat edges.

Conclusion

Creamy Coconut Cake Delight is an easy, make-ahead dessert with a soft cake base, a rich coconut soak, and a fluffy topping finished with coconut. Chill it well, slice it cold, and you’ll have a creamy, tropical-style treat that disappears fast at any gathering.