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Coconut Poke Cake

Coconut Poke Cake

Our coconut poke cake is the perfect dessert for your next party, potluck, or family gathering. Decorated with sweet coconut and a cherry on top!
Course Dessert
Cuisine American
Keyword cake, coconut
Prep Time 10 minutes
Cook Time 30 minutes
Chill 2 hours 20 minutes
Total Time 3 hours
Servings 12 slices
Calories 299kcal


  • 1 box French vanilla cake mix
  • 3 large eggs room temperature
  • ½ cup oil
  • 1 cup milk room temperature
  • 10 oz sweetened condensed milk 300 mL
  • 1 cup canned coconut milk
  • 4 oz sweetened shredded coconut 200g
  • 8 oz cool whip or other whipped topping/stabilized whipped cream thawed (3 cups)
  • maraschino cherries optional for garnish


  • Preheat the oven to 350 degrees F.
  • Grease a 13x9 cake pan. Set aside.
  • In a large bowl, whisk together the cake mix with the eggs, oil, and milk until just combined.
  • Pour the cake batter into the prepared pan.
  • Bake in the oven for 28-30 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
  • Allow to cool about 20 minutes, or until just slightly warm.
  • Combine the coconut milk and sweetened condensed milk in a medium bowl and whisk until well blended.
  • Use the handle of a wooden spoon to poke holes evenly across the cake.
  • Pour the coconut milk mixture over the cake, making sure it gets down into the holes.
  • Refrigerate the cake for about 2 hours to allow the cake to set up.
  • Spread the thawed cool whip evenly over the top of the cake in a thick layer.
  • Sprinkle the top with the shredded coconut.
  • Garnish with maraschino cherries if desired.


Serving: 1Slice | Calories: 299kcal | Carbohydrates: 23g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 10mg | Sodium: 91mg | Potassium: 203mg | Fiber: 1g | Sugar: 20g | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg | Net Carbohydrates: 22g | Sugar Alcohols: 23