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This coconut cream poke cake recipe could not be any easier. The rich coconut flavors seep deep into a simple yellow box cake. It gets topped with fluffy Cool Whip and finished with whisps of coconut flakes for the prettiest effect. The sponge is decadently moist and soft in contrast to the light topping and is a great warm-weather potluck recipe. For coconut lovers, this is a must-try. The pillowy whipped topping and heavenly flavors from the sponge cake make the perfect afternoon treat or dessert.
Coconut cream poke cake tastes like a dream with its coconut and vanilla flavors and contrasting tender sponge cake, fluffy cream topping and coconut flake crunch.
More first class dessert ideas include Boston cream poke cake, banana bread bake, and cornflake cakes. These Bisquick choc chip muffins are great too!
Why You’ll Love It
Rich coconut flavor: Every layer is infused with coconut, from the cake to the cream and topping.
Moist and tender: Greek yogurt and pudding mix keep the cake incredibly moist and tender.
Easy to make: Using a cake mix and instant pudding simplifies the preparation, making it great even for novice bakers.
Lighter than other recipes: A lot of other recipes have an additional sweetened condensed milk but this coconut cream cake recipe is made without it.
Crowd-pleaser: Watch people dive into it at gatherings – slice after slice.
Make-ahead dessert: This cake can be prepared in advance and chilled, making it convenient for entertaining.
Coconut Cream Poke Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Yellow cake mix: This makes up the base for the cake. Use your favorite brand.
Coconut pudding mix: Infuses the cake with rich coconut flavor and makes it super moist.
Greek yogurt: Adds moisture and a little tang.
Eggs: Room temperature eggs incorporate better into the batter.
Melted coconut oil: Intensifies the coconut flavor while keeping the cake moist.
Instant coconut pudding mix: Creates a creamy coconut-rich layer that soaks into the poked holes of the cake.
Cool Whip: A light and fluffy topping that balances the richness of the cake and coconut cream layers.
Coconut flakes: These add texture and an additional layer of coconut flavor. I recommend natural coconut flakes or shredded coconut, but you can use sweetened flaked coconut if you like.
How to Make Coconut Poke Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix the coconut cake batter: Combine cake mix, pudding mix, Greek yogurt, water, eggs, and oil.
Bake and cool: Pour the batter into the prepared baking dish and bake according to the box directions (about 25 to 30 minutes). Cool for 20 minutes.
Create the holes: Poke holes in the cake using the handle of a wooden spoon, about 1 inch apart and 2/3 deep.
Make the coconut cream mixture: In a bowl, whisk pudding mix, milk and vanilla for about 2 minutes.
Cover the cake with the coconut layer: Pour the pudding mixture over the cake, filling the holes. Chill in the freezer for an hour.
Top the cake: Spread Cool Whip evenly over the set coconut cream layer. Sprinkle with flaked coconut. Chill for about 2 hours until set.
Substitutions and Variations
Greek yogurt swap: Substitute with sour cream or plain yogurt. Buttermilk will work, too.
Coconut oil: Use vegetable oil or melted butter.
Cool Whip: Replace with homemade whipped cream. Note that fresh cream is not as stable as Cool Whip.
Cake mix: Use a white cake mix if you prefer instead of the yellow boxed cake mix in this recipe.
Coconut pudding mix: If unavailable, use vanilla pudding mix and add coconut extract for flavor.
Pineapple coconut version: Add crushed pineapple to the pudding mixture.
Lemon coconut: Use lemon cake mix and lemon pudding for a lemony variation.
Nutty topping: Sprinkle chopped toasted nuts, like almonds or pecans, along with or instead of the coconut flakes for added crunch and flavor.
Dairy-free option: Use a dairy-free cake mix, coconut milk instead of whole milk, and a dairy-free whipped topping.
Gluten-Free option: To make the cake suitable for those with gluten sensitivities, substitute a gluten-free yellow cake mix.
Serving Suggestions
Appetizer: Kick off with a plate of these fun ham and cheese cups or my favorite beer dogs!
Main: Make a batch of this tasty feta soup or a batch of venison chili.
Dessert: End off with a slice of this coconut poke cake recipe and add a scoop of tropical frozen yogurt!
How to Store Coconut Cream Cake
Store: Cover the cake tightly with plastic wrap, aluminum foil, or in an airtight container. It can be kept in the refrigerator for 4 or 5 days.
Freezer: To freeze, tightly wrap individual slices or the whole cake in plastic wrap or aluminum foil and place in a freezer-safe container or zip-top bag. The cake can be frozen for up to 2 months.
Thaw: Thaw the frozen cake in the refrigerator overnight. This method best preserves the texture and flavor. For a quicker thaw, leave the cake at room temperature for 2 to 3 hours, but avoid letting it sit out too long to prevent spoilage.
Top Tips
Use room temperature ingredients: Ensure eggs and Greek yogurt are at room temperature for a smoother batter and better rise.
Evenly poke holes: Use the handle of a wooden spoon to poke holes about 1 inch apart and 2/3 deep, ensuring the pudding mixture seeps into the cake evenly.
Spread Cool Whip evenly: Use an offset spatula or knife to spread the Cool Whip evenly, creating a smooth and attractive topping.
Toast coconut flakes: Toast coconut flakes at 350°F for 3 minutes, stirring and baking for another 2 minutes until golden brown.
Chill before serving: Allow the finished cake to chill in the refrigerator for at least 2 hours before serving. This helps the layers set and meld together for the best texture and flavor.
Coconut Cream Poke Cake FAQs
To prevent the cake from turning soggy, cool the cake completely before adding the pudding mixture.
Poke the holes about 1 inch apart and 2/3 deep, not to the bottom, to make sure the pudding mixture is evenly distributed throughout the cake.
Yes, you can use your favorite homemade yellow cake recipe. Just ensure it fits a 9×13 baking dish and follow the same steps for poking holes and adding the coconut cream layer.
Add more coconut flavor to the recipe by adding in cream of coconut to the topping.
Coconut Cream Poke Cake Recipe
Coconut Cream Poke Cake
Ingredients
For the Yellow Cake:
- 1 Box yellow cake mix
- 1 Box pudding mix, coconut, 3.4 ounce box
- 1/2 Cup Greek yogurt
- 1 Cup water
- 3 eggs, room temperature
- 1/2 Cup coconut oil, melted, or vegetable oil
For the Coconut Cream Layer:
- 2 Boxes pudding mix, coconut, 3.4 ounce box
- 3 1/2 Cups whole milk
- 1/2 Teaspoon vanilla extract
For the Topping:
- 8 Ounces Cool Whip, thawed
- 1/2 Cup coconut flakes
Instructions
For the Yellow Cake:
- Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish.
- Mix the cake mix, pudding mix, Greek Yogurt, water, eggs and oil together, and pour into the sprayed 9×13 baking pan. Bake according to the directions on the box, 25 to 30 minutes. Allow to cool on a cooling rack for 20 minutes.
- Using the round handle of a wooden spoon, poke holes in the cake, making the holes about an inch apart. Poke about 2/3 deep, not all the way to the bottom.
For the Coconut Cream Layer:
- In a large bowl, whisk together pudding mix, milk, and vanilla, about 2 minutes. Immediately pour the thin pudding mixture over cake in an even layer, poking down into the holes if necessary.
- Chill in freezer until set enough to spread whipped topping on top, about an hour.
For the Topping:
- Spread Cool Whip in an even layer over the set coconut cream layer, using an offset spatula or knife.
- Sprinkle with an even layer of coconut flakes. If you wish to toast the coconut flakes first, preheat oven to 350 degrees F. Spread coconut flakes out in a very thin layer on parchment paper or foil on a baking sheet. Place in the oven for 3 minutes. Stir the flakes with a fork, and cook for another 2 minutes. Coconut flakes should be a golden brown when done. Sprinkle evenly over the whipped cream layer. Chill to set, about 2 hours.
- When set, slice, and serve, with milk or ice cream.
Notes
Evenly poke holes: Use the handle of a wooden spoon to poke holes about 1 inch apart and 2/3 deep, ensuring the pudding mixture seeps into the cake evenly.
Spread Cool Whip evenly: Use an offset spatula or knife to spread the Cool Whip evenly, creating a smooth and attractive topping.
Toast coconut flakes: Toast coconut flakes at 350°F for 3 minutes, stirring and baking for another 2 minutes until golden brown.
Chill before serving: Allow the finished cake to chill in the refrigerator for at least 2 hours before serving. This helps the layers set and meld together for the best texture and flavor.
Nutrition
Here’s a coconut cream poke cake recipe that is incredibly easy to make. The rich coconut flavors infuse into a simple yellow box cake, then topped with fluffy Cool Whip and finished with delicate coconut flakes for a beautiful presentation. The sponge cake is decadently moist and soft, creating a delightful contrast to the light topping. Perfect for summer gatherings, this recipe is a must-try for coconut fans.
Other Coconut Recipes To Try
- Make this fun coconut margarita for a super tasty cocktail.
- Coconut custard pie is so good!
- Start the day with a coconut strawberry smoothie; the flavor blend is addictive.
- This fresh and bright coconut chicken soup with its colorful veggies.
- Try my coconut chickpea stew that will warm you from the inside out.
- Sip on these sassy coconut rum shots – such fun!
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
