A Tropical Treat Soaked in Creamy Coconut Bliss
Ready for a slice of paradise?
This Dreamy Coconut Poke Cake is your sweet escape from the everyday. With its fluffy white base soaked in rich cream of coconut and sweetened condensed milk, and topped with a layer of Cool Whip and snowy coconut flakes, this cake is not just delicious—it’s unforgettable. Whether you’re hosting a family get-together or just craving something cool and creamy, this tropical-inspired dessert is bound to impress. So grab your apron and let’s dive into the ultimate coconut lover’s dream.
Introduction
There’s something undeniably comforting about poke cakes—they’re moist, flavorful, and incredibly easy to customize. The Dreamy Coconut Poke Cake takes this classic American dessert to a whole new level. Inspired by tropical flavors and a love for all things coconut, this cake combines a white cake base with a sweet coconut milk soak and a topping that’s as fluffy as a cloud. It’s the kind of dessert that actually tastes better the longer it sits, making it the perfect make-ahead treat for holidays, potlucks, or whenever you’re dreaming of island vibes.
Tools Needed, Serving Size, and Cooking Time
Tools You’ll Need:
- 9×13-inch baking dish
- Large mixing bowl
- Electric hand mixer or stand mixer (optional)
- Fork or wooden spoon (for poking holes)
- Whisk
- Spatula
- Measuring cups and spoons
Serving Size:
- Serves: 12 generous portions
Time Required:
- Prep Time: 15 minutes
- Cook Time: 32–35 minutes
- Chill Time: 8 hours (or overnight)
- Total Time: 8 hours 50 minutes (including chill)
Ingredients
For the Cake:
- 1 box white cake mix (Duncan Hines recommended)
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box (3.4 oz) vanilla or almond pudding mix
- 1 teaspoon vanilla or almond extract
For the Topping:
- 1 can (15 oz) cream of coconut
- 1 can (14 oz) sweetened condensed milk
- 8 oz Extra Creamy Cool Whip, thawed
- 12 oz frozen grated coconut (thawed if needed)
Step-by-Step Instructions
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking. In a large bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla or almond extract. Beat until the mixture is smooth and no lumps remain—about 2–3 minutes with a hand or stand mixer.
Once the batter is ready, pour it evenly into the prepared dish. Bake for 32 to 35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Step 2: Soak the Cake
While the cake is still warm—this is important—poke holes all over the surface using a fork or the handle of a wooden spoon. The more holes, the better the soak.
In a separate bowl, whisk together the cream of coconut and sweetened condensed milk until fully blended. Slowly pour this creamy mixture over the warm cake, making sure it seeps into all the holes. The goal here is to let the cake drink in all the coconut goodness.
Step 3: Add the Dreamy Topping
Allow the cake to cool completely before adding the topping. Once cooled, spread the thawed Cool Whip over the entire surface using a spatula to make a smooth layer. Generously sprinkle the grated coconut over the top, pressing lightly to help it stick.
This final touch not only adds texture but makes the cake look like a snowy tropical dream.
Step 4: Chill and Serve
Cover the cake tightly with plastic wrap or a lid and refrigerate it for at least 8 hours—overnight is even better. The chill time helps the flavors meld and gives the cake its signature moist texture.
When you’re ready to serve, simply slice and enjoy. Each bite delivers a luscious blend of coconut flavor and creamy sweetness.
Recommendations for Recipe Success
- Use Cream of Coconut, Not Coconut Milk: Be sure you’re using cream of coconut (like Coco Lopez), which is thick and sweet—not regular coconut milk or coconut cream.
- Poke Thoroughly: Don’t be shy when poking holes in the cake. The more, the better. This ensures the coconut mixture seeps into every bite.
- Cool Completely Before Topping: Spreading Cool Whip on a warm cake will cause it to melt. Let it cool entirely before adding the whipped topping.
- Chill Overnight: This cake tastes even better the next day. The flavors deepen, and the texture becomes ultra-moist.
- Use Frozen Grated Coconut: It’s fluffier and more natural than bagged sweetened coconut, which can be overly processed.
Serving and Storage Tips
Serving Suggestions:
- This cake is best served cold. Pair it with a hot cup of coffee or iced tea for a delightful contrast.
- Add a maraschino cherry or a pineapple wedge on top for a tropical presentation.
Storage:
- Store the cake covered in the refrigerator for up to 5 days.
- For longer storage, slice the cake and freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator.
- Avoid leaving it at room temperature for extended periods due to the dairy-based topping.
Frequently Asked Questions
Q1: Can I use homemade cake instead of box mix?
Yes, a homemade white cake works perfectly. Just be sure to keep the base light and fluffy so it can absorb the coconut mixture well.
Q2: Is there a substitute for Cool Whip?
You can use homemade stabilized whipped cream, but it won’t hold up as long in the fridge. Cool Whip is preferred for its consistency and shelf life.
Q3: What’s the best brand of cream of coconut?
Coco Lopez is the most commonly used and highly recommended brand for its sweet, rich consistency and authentic flavor.
Q4: Can I make this dessert dairy-free?
It’s possible with some adjustments—use dairy-free whipped topping, almond milk for the cake, and check that your pudding mix is dairy-free. However, sweetened condensed coconut milk may be needed for the soaking mixture.
Q5: Why is my cake too soggy or falling apart?
This could be due to over-soaking or not cooling the cake before adding the whipped topping. Use a fork instead of large spoon holes and allow the cake to rest overnight in the fridge to set properly.
Conclusion
The Dreamy Coconut Poke Cake is more than just a dessert—it’s a cool and creamy celebration of tropical flavor, perfect for any occasion. With a moist white cake infused with rich coconut cream and topped with fluffy whipped topping and coconut flakes, this cake is sure to be a hit at your next gathering. Plus, it’s incredibly easy to make and even better when prepared ahead.
Whether you’re serving it at a summer barbecue or indulging in a weekend treat, this cake delivers all the sunshine you need in every bite. So why wait? Make this dreamy dessert today and let each bite transport you straight to your favorite beachside getaway.
