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+ servings
Coconut Cream Poke Cake on a green plate
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4.67 from 3 votes

Coconut Cream Poke Cake

Moist delicious white cake drenched in sweetened coconut milk,  topped with whipped topping and coconut flakes makes up this decadent Coconut Cream Poke Cake!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Desserts
Cuisine: American
Servings: 12
Calories: 430kcal
Author: Nikki Lee


  • 1 box white cake mix and ingredients (Mine used 3 Eggs, 1 cup water, ¼ cup water)
  • 15 ounce can coconut milk
  • 14 ounce can sweetened condensed milk
  • 16 ounces whipped topping
  • 7 ounces coconut flakes


  • 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.


Store in the refrigerator.


Serving: 11 serving | Calories: 430kcal | Carbohydrates: 46g | Protein: 6g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 138mg | Fiber: 2g | Sugar: 41g