Coconut Cream Poke Cake is made with boxed white cake mix, cream of coconut and sweet condensed milk topped with a cool whip frosting and shaved coconut for a truly delicious dessert.

Coconut Cream Poke Cake

From the recipe collection of Tara Ippolito

Coconut Cream Poke Cake was such a huge hit with my friends and family over the weekend.

Two of my friends from JWU Providence had birthdays that we were getting together to celebrate down in Lavallette, NJ.

I was looking for a quick and easy dessert to bring to the party and this was absolutely perfect.

They both happen to love coconut so once I saw this cake, I knew I had to make it.

Poke cakes are one of my favorite desserts to make as it is. They are so beyond easy to put together and always come out tasting amazing.

I’m not a great baker and I’ve said that many times. So whatever dessert I make has to be nice and easy.

This hit every mark and more. It was the perfect amour of coconut and everyone just loved it.

I even took a small slice out for my kids to try and they loved it, too.

Not too many desserts that I make have coconut in them so this was a nice change, too.

I will definitely be making this recipe again and again but even more so during the spring and summer months.

Coconut and sunshine just go hand in hand if you as me. It’s the perfect dessert to bring to any party or get together.

I hope you give this one a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

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Coconut Nut Cream Poke Cake Variations

I like this recipe made just the way it is, but here are some ways to change it up if you’d like to.

• Coconut Flakes- They can be toasted if you prefer. Lay the coconut flakes out on a sheet pan and bake at 325° for about 5 minutes or until you get them toasted to your liking.
• Sweetness- I like to combine the cream of coconut and sweet condensed milk together. If that’s too sweet for you, the sweet condensed milk can be omitted.

Other Easy Poke Cake Recipes

If you like super easy to make poke cake recipes like this one, here are some more that I know you’ll love, too.

• Tiramisu Poke Cake
• Cannoli Poke Cake
• Peanut Butter Poke Cake

Coconut Cream Poke Cake Ingredients

• White Cake Mix ( plus the ingredients to make it)
• Cream of Coconut
• Sweet Condensed Milk
• Cool Whip
• Sweetened Flaked Coconut

Instructions

First, in a 9 x 13” pan, bake the cake according to the directions on the back of the packaging.

Then, poke holes into the cake about 2 inches apart once it’s done baking.

Now, in a small bowl, whisk together the cream of coconut and sweetened condensed milk until it’s evenly combined.

Next, pour it over the warm cake and using a spatula, glide the moxies into the holes. It may look like a lot but the cake will absorb it.

Then, place it into the refrigerator for at least an hour to cool.

After that, add the Cool Whip to the top and smooth it out evenly.

Finally, sprinkle the coconut flakes on top of the Cool Whip and serve. Enjoy!