Delicious Creamy Coconut Cake

Introduction & Inspiration

I’m always on the hunt for dessert recipes that are not only incredibly easy to make but also bursting with rich, decadent flavor. This “Delicious Creamy Coconut Cake” recipe immediately caught my attention! It’s a classic poke cake that starts with a simple white cake mix, then gets infused with a luscious blend of cream of coconut and sweetened condensed milk, and is finally topped with fluffy whipped topping and sweet flaked coconut. It sounded like a tropical dream and the ultimate easy comfort dessert.

My inspiration came from wanting a super moist, intensely coconut-flavored cake that would be perfect for potlucks, summer gatherings, or anytime a sweet, creamy treat is in order. Poke cakes are renowned for their incredible moistness and ease of preparation, and this coconut version promised to be a true crowd-pleaser.

My goal was to explore this wonderfully simple recipe and share just how effortlessly you can create a show-stopping dessert using readily available ingredients. It looked like the perfect solution for satisfying a serious coconut craving without any complicated baking steps.

Let’s get ready to poke our way to coconut heaven!

Nostalgic Appeal / Comfort Food Connection

This Creamy Coconut Poke Cake is pure nostalgic comfort, reminiscent of classic American potluck desserts and easy, sweet treats from decades past. Poke cakes, in general, evoke memories of simple family gatherings, church socials, and those colorful, super-moist cakes infused with Jello or pudding. This coconut version taps into that same easy, crowd-pleasing vibe.

Coconut itself is a beloved flavor in desserts, often associated with tropical vacations, classic coconut cream pie, or comforting coconut cake. The combination of a moist cake soaked in creamy coconut goodness and topped with fluffy whipped topping and more coconut is undeniably comforting and satisfying.

Using convenience items like a boxed cake mix, canned cream of coconut, sweetened condensed milk, and Cool Whip also adds to the retro charm. These were the go-to ingredients for many quick and impressive homemade desserts that busy cooks relied on.

Making and eating this cake feels like indulging in a sweet, creamy, tropical-inspired piece of nostalgia – simple, delicious, and guaranteed to bring smiles.

Homemade Focus (Effortless Assembly, Intense Flavor)

While this Creamy Coconut Poke Cake brilliantly utilizes several convenience products for ultimate ease, the “homemade” magic lies in the simple act of combining these specific ingredients and the unique poke cake technique. You’re taking a basic cake mix and transforming it into an incredibly moist, flavorful, and unique dessert.

I absolutely love recipes that deliver a “wow” factor with minimal effort, and this one is a prime example. Baking the cake from a mix is straightforward. The real transformation happens when you poke the cooled cake and pour over that rich, sweet mixture of cream of coconut and sweetened condensed milk – a simple homemade step that infuses every bite with incredible moisture and coconut flavor.

Topping it with fluffy whipped topping and a generous sprinkle of flaked coconut is the final easy homemade touch that completes this decadent dessert. Even though it starts with a mix, the specific combination and preparation method result in a cake that tastes uniquely homemade and far more special than its simple steps suggest.

This recipe perfectly showcases how smart use of convenient ingredients and a simple technique can yield a truly delicious and impressive homemade treat.

Flavor Goal

The primary flavor goal of this Creamy Coconut Poke Cake is an intensely sweet, moist, and rich coconut flavor experience, delivered in a soft cake with a light, creamy topping and chewy coconut texture. It aims for the ultimate coconut lover’s dream in an easy-to-make format.

The white cake mix provides a light, tender vanilla-flavored base that readily absorbs the rich coconut soak.

The soak, a luscious blend of canned cream of coconut (which is very sweet and intensely coconutty) and sweetened condensed milk, is the star. It infuses the cake with incredible moisture, sweetness, and deep coconut flavor.

The thawed whipped topping (like Cool Whip) provides a light, airy, and cool creamy layer that balances the richness of the soaked cake.

The generous sprinkle of flaked coconut on top adds more coconut flavor and a delightful chewy texture, reinforcing the coconut theme from top to bottom.

The overall effect is an ultra-moist, super sweet, intensely coconutty cake with a light, creamy topping – pure tropical indulgence.

Ingredient Insights

Let’s explore the key components of this coconut dream cake:

• White cake mix (plus ingredients called for on box – typically eggs, oil, water): The convenient base. White or yellow cake mix works well to let the coconut flavor shine.
• Cream of coconut: This is NOT coconut milk or coconut cream. It’s a very sweet, thick, syrupy product made from coconut cream and sugar (often found in the cocktail mixer aisle, like Coco Lopez brand). It’s essential for the intense sweet coconut flavor of the soak.
• Sweetened condensed milk: Adds extreme sweetness, richness, and a creamy texture to the soak.
• Thawed whipped topping (like Cool Whip): The easy, stable, light, and fluffy topping.
• Flaked coconut: Typically sweetened shredded coconut. Used for the topping, adding coconut flavor and chewy texture. Toasting it (optional tip) enhances flavor.

The cream of coconut and sweetened condensed milk create an incredibly rich and sweet soak.

Essential Equipment

This recipe requires very basic baking and assembly tools:

• A 9×13 inch baking pan: The standard size for this type of cake.
• Non-stick cooking spray: For greasing the pan.
• Mixing bowls: One for preparing the cake mix batter, one small/medium for mixing the coconut soak.
• An electric mixer or whisk: For the cake batter (as per mix directions).
• The handle of a wooden spoon, a straw, or a fork: Essential for poking holes in the cooled cake.
• A spatula: For spreading the whipped topping.
• Measuring cups.
• Plastic wrap: For covering the cake while chilling.

Minimal tools for an incredibly easy dessert!

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 1 (15.25 oz) package white cake mix (plus ingredients called for on its box, like eggs, oil, water)
• 1 (14 oz) can cream of coconut
• 1 (14 oz) can sweetened condensed milk
• 1 (16 oz) container thawed whipped topping (like Cool Whip)
• 1 (10 oz) package flaked coconut (sweetened shredded coconut is typical)

Optional Serving Suggestion:

• Vanilla ice cream
• Toasted coconut

These quantities are perfect for a standard 9×13 inch poke cake.

Ensure whipped topping is fully thawed in the refrigerator.

Step-by-Step Instructions (Super Easy Poke Cake!)

Let’s assemble this delicious coconut creation:

1. Bake and Cool the Cake:

• Preheat your oven according to the white cake mix package directions. Grease and flour (or just spray with baking spray) a 9×13 inch baking pan.
• Prepare the cake mix batter according to the package instructions, using the ingredients (eggs, oil, water) listed on the box.
• Pour the batter into the prepared pan and bake as directed, until a toothpick inserted into the center comes out clean.
• Remove the baked cake from the oven and let it cool completely in the pan on a wire rack. This is crucial – the cake must be fully cool before adding the soak.

2. Prepare the Coconut Soak:

• Once the cake is cool, prepare the soak. In a medium bowl, whisk together the entire can of cream of coconut and the entire can of sweetened condensed milk until well combined and smooth.

3. Poke Holes and Add Soak:

• Using the round handle of a wooden spoon, a sturdy straw, or the tines of a fork, poke holes all over the top surface of the completely cooled cake. Space the holes about 1-2 inches apart, poking down about halfway to three-quarters of the way into the cake.
• Slowly and evenly pour the cream of coconut/sweetened condensed milk mixture over the top of the poked cake. Try to ensure the mixture seeps into the holes and covers the surface.

4. Chill to Absorb:

• Cover the cake pan with plastic wrap. Place the cake in the refrigerator to chill for at least 2-3 hours (longer is often better, up to overnight). This allows the soak to fully absorb into the cake, making it incredibly moist.

5. Add Whipped Topping:

• Once the cake has chilled and the soak has absorbed, remove it from the refrigerator.
• Spread the thawed whipped topping (Cool Whip) evenly over the top of the soaked cake using a spatula.

6. Sprinkle with Coconut and Chill Again:

• Sprinkle the flaked coconut generously and evenly over the whipped topping layer.
• Cover the cake again and return it to the refrigerator to chill for at least another hour (or a few hours as the recipe suggests) to allow the topping to set and flavors to meld further.

7. Serve:

• Serve the Delicious Creamy Coconut Cake cold, sliced into squares directly from the pan. Top with vanilla ice cream or extra toasted coconut if desired.

Incredibly easy steps for a super moist and flavorful cake!

Troubleshooting

Poke cakes are generally foolproof, but here are a few pointers:

• Problem: Cake is too soggy or wet on the bottom.
  • Solution: Ensure the cake was completely cool before poking holes and adding the soak. Adding the rich soak to a warm cake can make it overly dense or gummy. Ensure accurate measurements of the soak ingredients.
• Problem: Soak didn’t absorb evenly.
  • Solution: Poke plenty of holes, relatively close together, all over the cake surface. Pour the soak mixture slowly and try to distribute it as evenly as possible.
• Problem: Cool Whip topping is melting or looks watery.
  • Solution: Ensure the soaked cake was thoroughly chilled before applying the Cool Whip. Keep the finished cake refrigerated until serving. Ensure Cool Whip was fully thawed but still cold.
• Problem: Cake is difficult to slice cleanly.
  • Solution: Chill thoroughly! The longer this cake chills, the better it sets up and the cleaner the slices will be. Use a sharp knife, wiped clean between cuts.

Complete cooling and chilling are very important for this cake!

Tips and Variations

Let’s customize this tropical-tasting poke cake:

• Tip: For extra coconut flavor, use a coconut cake mix instead of white, or add 1 teaspoon of coconut extract to the cake batter.
• Variation: Toast the flaked coconut before sprinkling it on top for enhanced nutty flavor and a slightly crispier texture. Spread coconut on a baking sheet and toast at 325°F (160°C) for 5-7 minutes, watching carefully until golden.
• Tip: Ensure the cream of coconut can is well-stirred or shaken before opening, as it can separate.
• Variation: Add a layer of crushed pineapple (well-drained) on top of the soaked cake before adding the Cool Whip for a Piña Colada vibe.
• Tip: If you prefer homemade whipped cream, whip 2 cups of heavy cream with 1/2 cup powdered sugar and 1 tsp vanilla until stiff peaks form. Use this in place of the Cool Whip (it may be slightly less stable over very long periods).
• Variation: Garnish with maraschino cherries for a classic “ambrosia” or tropical dessert look.
• Variation: Add 1/2 cup of finely chopped macadamia nuts or almonds sprinkled over the coconut topping for extra crunch.

So many easy ways to make it even more special!

Serving and Pairing Suggestions

This Delicious Creamy Coconut Poke Cake is a fantastic dessert for sharing.

Serving: Serve well-chilled, cut into squares directly from the pan.

Pairing:

• Occasions: Perfect for potlucks, summer barbecues, luaus, family gatherings, or any event needing an easy, crowd-pleasing dessert.
• Toppings: Delicious as is, but even better with a scoop of vanilla ice cream or extra toasted coconut, as suggested.
• Beverages: Pairs well with iced tea, lemonade, coffee, or even a tropical fruit punch.

Its cool, creamy, sweet nature makes it especially good in warm weather.

Nutritional Information

This is a very rich and sweet dessert, made with cake mix, sweetened coconut products, and whipped topping. Nutritional info is highly approximate (per serving, assuming 12-15 servings from a 9×13 pan):

• Calories: 400-550+
• Fat: 20-30+ grams
• Saturated Fat: 15-25+ grams (Very high from coconut products, Cool Whip, butter in cake mix)
• Cholesterol: 20-40+ mg (mostly from cake mix eggs)
• Sodium: 250-400+ mg (Cake mixes vary)
• Total Carbs.: 55-75+ grams
• Dietary Fiber: 1-3 grams
• Sugars: 40-60+ grams (Very high from cake mix, cream of coconut, condensed milk, Cool Whip)
• Protein: 3-5 grams

Definitely an indulgent dessert, very high in sugar and saturated fat. Enjoy as a special treat!

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Delicious Creamy Coconut Poke Cake starts with a baked white cake mix in a 9×13 pan. Once completely cooled, holes are poked all over the cake, and a rich mixture of cream of coconut and sweetened condensed milk is poured over to soak in. After chilling, the cake is topped with thawed whipped topping and a generous layer of flaked coconut, then chilled again until ready to serve.

Q&A:

Q: Can I make this ahead of time? A: Yes! This cake is ideal for making ahead. It needs several hours (preferably overnight) for the soak to fully absorb and the cake to chill properly. It can be made 1-2 days in advance.

Q: How do I store leftovers? A: Store leftover cake covered tightly in the refrigerator for up to 4-5 days.

Q: Can I freeze this cake? A: Yes, this type of poke cake generally freezes well. Cover tightly (plastic wrap then foil) and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The texture of the Cool Whip might change very slightly but should still be delicious.

Q: What is “cream of coconut” and can I substitute coconut milk? A: Cream of coconut (like Coco Lopez brand) is very different from coconut milk or coconut cream. It’s a thick, very sweet, syrupy product made with coconut cream and lots of sugar, often used in cocktails like Piña Coladas. Substituting plain coconut milk would result in a much less sweet and less intensely coconut-flavored soak, and the texture would be far thinner. Stick to cream of coconut for this recipe’s intended result.

Q: Does the cake need to be completely cool before adding the soak? A: Yes, absolutely. Adding the rich, heavy soak to a warm cake can make it overly dense, gummy, or even fall apart. Cool it completely first.