Name: Coconut Cream Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 box white cake mix (plus ingredients listed on the box: eggs, oil, and water); 2 boxes (3.4 oz each) instant coconut cream pudding mix; 4 cups whole milk; 1 tub (8 oz) whipped topping (such as Cool Whip); 1 1/2 cups sweetened shredded coconut

Why You’ll Love This Recipe

This cake is incredibly easy to make but looks and tastes like a bakery-quality dessert. The poke method allows the creamy filling to soak into the cake, making every bite rich and moist. It’s a crowd-pleaser for potlucks, holidays, and family gatherings, and you can prepare it ahead of time for convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

White cake mix (plus ingredients listed on the box: eggs, oil, water)
Instant coconut cream pudding mix
Whole milk
Whipped topping (such as Cool Whip)
Sweetened shredded coconut

Directions

Preheat oven according to the cake mix directions and prepare a 9×13-inch baking dish.
Bake the cake as instructed on the package. Remove from the oven and let cool slightly.
Using the handle of a wooden spoon, poke holes evenly across the surface of the warm cake.
In a bowl, whisk together coconut cream pudding mix and milk until smooth.
Pour the pudding mixture evenly over the cake, letting it seep into the holes.
Spread whipped topping evenly over the cooled cake.
Sprinkle shredded coconut generously on top.
Chill for at least 2 hours before serving.

Servings and timing

This recipe makes about 12–15 servings. Preparation takes 15 minutes, baking takes 30 minutes, and chilling takes at least 2 hours. Total time: about 2 hours 45 minutes.

Variations

Use yellow cake mix instead of white for a richer flavor.
Add a layer of crushed pineapple before the whipped topping for a tropical twist.
Toast the shredded coconut for a nutty, crunchy topping.
Swap whipped topping with homemade whipped cream for a fresher taste.
Add almond extract to the cake mix for a nutty flavor enhancement.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. The pudding keeps the cake moist, so it tastes even better after sitting overnight. To freeze, wrap tightly and store for up to 2 months. Thaw in the refrigerator before serving. This cake is best served cold, so no reheating is necessary.

FAQs

What is a poke cake?

It’s a cake with holes poked into it, allowing pudding, syrup, or cream to soak in for added flavor and moisture.

Do I need to refrigerate coconut cream poke cake?

Yes, because of the pudding and whipped topping, it should be kept in the refrigerator.

Can I use homemade pudding instead of instant?

Yes, but let it cool slightly before pouring it over the cake.

Can I make this ahead of time?

Absolutely—this cake tastes even better after sitting overnight.

Can I use coconut milk instead of regular milk?

Yes, but the pudding may not set as firmly, so whole milk is preferred.

How do I toast the coconut?

Spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring often until golden.

Can I use a different cake flavor?

Yes, vanilla or yellow cake mix both work well.

Can I use homemade whipped cream instead of Cool Whip?

Yes, but keep the cake refrigerated and consume within 2 days for best results.

Can I freeze poke cake?

Yes, tightly cover and freeze for up to 2 months. Thaw in the fridge before serving.

How do I keep the cake from getting soggy?

Don’t overfill the holes with pudding, and be sure to chill the cake thoroughly before serving.

Conclusion

Coconut Cream Poke Cake is a dreamy, creamy dessert that combines the lightness of cake with the richness of coconut pudding and whipped topping. It’s easy, refreshing, and perfect for any occasion where you want to wow your guests with minimal effort.