
This creamy coconut cake is pure comfort with every bite soaked in sweet coconut flavor. Inspired by classic poke cake traditions, it’s a crowd-pleaser that is unbelievably moist thanks to a coconut milk soak and a whipped topping. It is simple enough for beginners yet impressive enough to bring to a gathering.
I first made this cake for a summer BBQ and it disappeared before the burgers hit the grill. Now it’s the most-requested dessert for birthdays in my family.
Ingredients
- White cake mix: A convenient base that saves time and guarantees a fluffy texture
- Large eggs: Provide richness and structure to the cake
- Vegetable oil: Keeps the crumb moist without overpowering the flavor
- Water: Thins the batter for even baking
- Sweetened coconut flakes: Infuse sweetness and texture throughout the cake
- Cool Whip: Makes a light and airy topping that holds well in the fridge
- Sweetened condensed milk: Adds intense creamy sweetness to soak into the cake
- Cream of coconut: Provides authentic coconut flavor do not substitute with coconut milk
- Toasted coconut flakes: Adds crunch and toasted aroma on top
Step-by-Step Instructions
- Prepare the Pan:
- Preheat oven to 350 degrees F and lightly coat a 9x13 baking dish with nonstick spray for easy cleanup
- Mix the Batter:
- In a large bowl beat together the cake mix eggs vegetable oil and water until smooth and slightly thick about one minute
- Bake the Cake:
- Pour the batter into the prepared pan and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean then let it cool completely
- Whip the Topping:
- In a medium bowl fold together the sweetened coconut flakes and Cool Whip until fluffy and evenly combined
- Mix the Coconut Soak:
- Whisk the sweetened condensed milk with the cream of coconut until smooth and creamy
- Poke the Cake:
- Using the handle of a wooden spoon poke holes evenly across the cooled cake about one inch apart to allow the soak to seep in
- Pour in the Soak:
- Slowly drizzle the milk and coconut mixture over the entire cake filling all the holes and letting it absorb for 15 minutes
- Frost with Coconut Whip:
- Spread the coconut Cool Whip mixture over the surface of the cake using a spatula to create soft swirls
- Top with Toasted Coconut:
- Sprinkle with toasted coconut flakes just before serving for added crunch and flavor
- Chill and Serve:
- Refrigerate the cake for several hours or overnight to allow the flavors to develop and the texture to set

I absolutely love how the cream of coconut soaks into every bite. It reminds me of family trips to the beach when my aunt would pack chilled slices in a cooler. The toasted coconut brings that final hint of sunshine to each bite.
Storage Tips
Store the cake covered in the fridge for up to three days. The texture remains moist but the toasted topping is best added fresh before serving. Avoid freezing as the whipped topping does not hold well after thawing.
Ingredient Substitutions
Cool Whip can be swapped with homemade whipped cream made from cold heavy cream and powdered sugar. For a more natural sweetness try using unsweetened coconut flakes and adding sugar to taste.
Serving Suggestions
Serve chilled directly from the fridge. For a pretty presentation garnish each slice with a maraschino cherry or a curl of white chocolate. It’s perfect for Easter tables summer picnics or just when the craving hits.

Cultural Context
This cake draws from the classic Southern poke cake tradition popularized in the 1970s where cakes are pierced and filled with flavorful liquids. It blends convenience with the tropical flair of coconut desserts loved across the Caribbean and southern U S coastal states.
Frequently Asked Questions About Recipes
- → Can I use homemade whipped cream instead of Cool Whip?
Yes, you can replace Cool Whip with homemade whipped cream by beating cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- → What is the difference between cream of coconut and coconut milk?
Cream of coconut is sweet and thick, designed for desserts and cocktails, while coconut milk is thinner and unsweetened. Use Coco Lopez or similar brands for best results.
- → Can this cake be made in advance?
Absolutely. This cake tastes even better when chilled overnight, allowing the coconut cream mixture to soak in fully and enhance flavor.
- → How should I store leftover coconut cake?
Cover the cake tightly and store in the refrigerator for up to three days. It is not recommended to freeze it due to the creamy topping.
- → Can I use a butter cake mix instead of white?
Yes, butter cake mix works just as well and can add a richer base flavor to complement the coconut components.