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Moist delicious white cake drenched in sweetened coconut milk, topped with whipped topping and coconut flakes makes up this decadent Coconut Cream Poke Cake!
I believe pokes cakes started getting popular in the 70’s! This may have been the decade I was born and maybe that is why I love poke cakes so much!
You know, take an everyday boxed cake mix poke some holes in it and pour some deliciousness on top (I believe it all started with Jello)! Then just add to the gloriousness by putting on whipped topping! I mean that just really put me in a tizzy! In a really good way! Anyone else out there that cannot open this amazing cloud in a tub and not lick the top! Yes I am confessing y’all! But I do at least use my fingers. I promise I don’t use that part for the cake!
Oh and then those coconut flakes on top! Little bites of amazingness!
“They” keep calling this type of cake vintage! Does that mean I am vintage also?? I know my kids may agree, but I am not so sure y’all!
What you need for this Easy Coconut Cream Poke Cake
- White Cake Mix and the ingredients listed on the box to make the cake
- Coconut Milk
- Sweetened Condensed Milk
- Cool Whip
- Coconut Flakes
EASY STEPS TO MAKING A POKE VINTAGE COCONUT POKE CAKE
STEP 1 . Mix and bake cake in a 9 X 13 inch baking dish as directed on the box. I usually use the whole egg version but the egg white is a little lighter and so good too!
STEP 2. Mix the sweetened condensed milk and coconut milk together in a bowl.
STEP 3. Once cake comes out, while warm poke holes in the top of the cake with the top of wooden spoon or use a fork. Then pour the coconut mixture on cake and let it cool completely.
STEP 4. Top with Cool Whip and then sprinkle with coconut. Cover and refrigerate for at least 2 hours. Serve. Store in refrigerator.
Things you may use when making Coconut Cream Poke Cake
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Please Pin – Coconut Cream Poke Cake – for later!
Crazy for Coconut Try this Easy Coconut Cream Pie
Coconut Cream Poke Cake
Coconut Cream Poke Cake
Ingredients
- 1 box white cake mix and ingredients, (Mine used 3 Eggs, 1 cup water, 1/4 cup water)
- 15 ounce can coconut milk
- 14 ounce can sweetened condensed milk
- 16 ounces whipped topping
- 7 ounces coconut flakes
Instructions
- Mix and bake cake mix according to directions on the box.
- In a bowl or large measuring cup mix coconut milk and sweetened condensed milk.
- Once done, take cake out of oven and while warm poke holes with the end of a wooden measuring spoon or fork. Pour on coconut milk mixture. Let cool completely.
- Spread on whipped topping and the sprinkle coconut flakes on top.
- Refrigerate for 2 hours and serve.
Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
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This post is included in Weekend Potluck and Meal Plan Monday – Y’all please be sure to check it out!
I make that cake only I use a can of Cream of Coconut instead of coconut milk! Yummy!
Let’s face it, coconut gets overlooked too much! Thanks for sharing at our Cupcake & cake party for Celebrate365 Blog Party!
Yes! I love it though! This cake is so moist and makes me feel a little like I am on a tropical vacation!
Made this yummy cake for Easter and it was a huge success! Thanks for sharing another delicious recipe Nikki !
Thank you so much Candace! I am so thrilled you all enjoyed it! We has one today too and David may have enjoyed a big helping and took some home for later lol! Happy Easter to you and the family! Love, Nikki
Do you have the calories, fat, sugar, etc. on this? Love your recipes, but I am tracking nutrients and macros.
Beth I do not track those at this time. I know there are apps that will give you that information. I look at this as a special treat for the holiday 😉 And I make sure I share it with plenty of my friends! LOL