Coconut Poke Cake


White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.

Original recipe makes 1 – 9×13 inch cake


1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

  • PREP

    30 mins

  • COOK

    1 hr


    2 hrs


  1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
  2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.


Calories: 304 kcal
Carbohydrates: 43.4 g
Cholesterol: 6 mg
Fat: 13.8 g
Fiber: 1.2 g
Protein: 3 g
Sodium: 200 mg