Coconut Poke Cake

You guys. This is the winter that never ends! AMIRITE?!? I think I had a case of the winter sadsies at the end of January. It was constantly dreary, windy, cold and bleak. Every day the forecast was dismal. If it was going to be warm (above 30), it was going to be cloudy and windy. Then the next day it was calling for snow and negative temperatures. It just wouldn’t quit. So I decided to make this simple cake in my deconstructed kitchen to at least have a taste of spring! Cake mixes work great for me in a bind and you can jazz them up a bit by adding things in. I also decided to tint the cake a little as a nod to my Valentine! Aww!!!


This is a great treat for anyone with a sweet tooth and/or anyone with the winter blahs. *As we all raise our hands!!* Also yes, still kitchen remodel. The end might be in sight? Fingers crossed.


COCONUT POKE CAKE – serves 24, based on a recipe from


  • 1 (18.25 ounce) package white cake mix
  • 1 tsp. coconut extract (optional)
  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) package frozen whipped topping, thawed
  • 1 small box instant vanilla pudding 
  • 1 cup milk
  • 1 (8 ounce) package flaked coconut, toasted


1. Prepare and bake white cake mix according to package directions. Add coconut extract if you wish by stirring in with other cake ingredients. Remove cake from oven. While still hot, using a wooden spoon, poke holes all over the top of the cake. Poke at least 24+ holes.

2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost.

3. For frosting mix together the pudding and milk until thick. Fold in the whipped topping. Frost and top with the toasted flaked coconut. Keep cake refrigerated. Best if made a day in advance so you can allow the milk to fully soak into the cake.


Use the end of a wooden spoon to poke holes all over your cake. Mix the cream of coconut (NOT COCONUT MILK) with the sweetened condensed milk to pour over your warm cake. I found the cream of coconut at a liquor store. It was a bigger bottle and the name brand was COCO REAL. It was like $4+ and I don’t know what I am going to do with the rest. Pina coladas maybe?


This furball is also tired of winter. But ready for cake! After you pour on the sauce, refrigerate to cool.


Get your toppings ready for the frosting!


I tinted my frosting pink for Valentine’s Day! You could certainly eat it at this point, but if you want more coconut flavor…


Add some toasted coconut to the top – maybe in a heart shape?


Or go all out and smother the cake with coconut!


This was definitely a creamy, dreamy slice of spring. We just have to get through a few more weeks people! Until then, try this dessert and dream of warmer weather. This cake is sweet, moist and creamy. Enjoy!


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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