Easy Coconut Poke Cake
My mother has been making this coconut poke cake recipe for years. It brings back special memories from my childhood. It’s a quick and easy cake recipe made with a boxed cake mix, frozen coconut, whole milk, sugar, eggs, vanilla, and frozen whipped topping.
Since my mom is now “Mimi” to her grandchildren, it’s now referred to as “Mimi’s Coconut Cake”. It is simple, light, and very moist from the cooked milk mixture poured on top after it comes out of the oven.
It’s similar to her strawberry old-fashioned jello cake recipe, another nostalgic favorite, she also made a lot when I was growing up. Strawberry poke cake was always one of my favorites and I loved my mom’s low-sugar version. It was one of the iconic cakes from the fat-free era of the ’80s. There was definitely an obsession for all things cool whip and jello back then.
This family-favorite coconut cake is the perfect springtime dessert and one of my staple Easter dessert recipes. The best part is that it’s SO simple to make.
How To Make Coconut Poke Cake
Recipe Ingredients
- 1 box white cake mix (I use Duncan Hines)
- 2 eggs
- 1 1/3 cups water
- 1 tsp vanilla extract
- 1 1/2 cups sugar
- 1 cup whole milk
- 2 (6oz) packages frozen coconut, thawed
- 8 oz carton whipped topping, thawed (I use Truwhip)
Recipe Steps
Preheat oven to 350 degrees F. Mix together the cake mix, eggs, water, and vanilla in a stand mixer and blend on medium speed until well blended. Pour into a greased 9×13 cake pan (I used a non-stick baking spray or butter) and bake for 25-30 minutes until a cake tester comes out clean. I test for doneness at 25 minutes.
While the cake is baking, combine the sugar, one package of thawed frozen coconut, and milk in a saucepan over medium heat. Simmer to a low boil until the sugar is dissolved. Pour the mixture over the cake as soon as it comes out of the oven. Allow to completely cool then top with whipped topping and the remaining bag of coconut. 
How To Store Poke Cake
This cake is best after it’s been refrigerated overnight to allow all of the milk mixture to get absorbed into the cake. It will keep for several days stored in a sealed container in the refrigerator.
If you’d like more moist cake recipe ideas, you should also try this pumpkin chocolate cake, spiked egg nog cupcakes, and Devil’s food cupcakes with chocolate chip buttercream. So good!
Recipe Tip
You can swap the frozen whipped topping for homemade whipped cream,if desired.
Easy Coconut Poke Cake
Ingredients
- 1 box white cake mix I used Duncan Hines
- 2 eggs
- 1 1/3 cups water
- 1 tsp vanilla extract
- 1 1/2 cups sugar
- 1 cup milk
- 2 6oz packages frozen coconut thawed
- 8 oz carton frozen whipped topping thawed, I used Truwhip
Instructions
- Preheat oven to 350 degrees F.
- Mix together: Cake mix, eggs, water and vanilla.
- Pour into a greased 9×13 cake pan sprayed with baking spray and bake at 350 degrees for 25-30 minutes until a cake tester comes out clean. I test cake at 25 minutes.
- While cake is baking combine sugar, 1 package coconut and milk in a saucepan over medium heat.
- Bring to a low-boil and simmer until sugar is dissolved.
- Pour over cake as soon as it comes out of the oven. Let cool completely.
- When cooled, spread with thawed whipped topping (such as Cool Whip or Truwhip) and top with the other package of coconut.
- Refrigerate until ready to serve, preferrably overnight.
Notes
Nutrition
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Thanks for sharing that delicious family favorite. I have a similar recipe and wish I would have thought of it for Easter..ho hum. Will have to try it soon.
So terribly excited your still on your coconut kick:) I’m drooling;)