Southern-Style Creamy Coconut Poke Cake

This Southern-inspired coconut poke cake is ultra-moist, rich, and filled with creamy coconut flavor. The cake is poked after baking so a sweet coconut milk mixture seeps into every bite, then topped with fluffy whipped topping and shredded coconut.

Ingredients

For the Cake

• 1 box white cake mix (about 15.25 oz / 432 g)
• Ingredients called for on the cake mix box (usually eggs, oil, and water)

For the Coconut Filling

• 1 can (14 oz / 396 g) sweetened condensed milk
• 1 can (13.5 oz / 400 ml) coconut milk, well shaken
• 1 teaspoon vanilla extract

For the Topping

• 2 cups heavy whipping cream, cold
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups sweetened shredded coconut

Shortcut: Replace the homemade whipped cream with one 8-ounce tub of whipped topping.

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Equipment

• 9×13-inch baking dish
• Mixing bowls
• Electric mixer
• Wooden spoon handle or similar tool for poking holes

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Instructions

Step 1: Bake the Cake

1. Preheat oven according to the cake mix directions.
2. Grease a 9×13-inch baking pan.
3. Prepare the cake batter following package instructions.
4. Pour batter into the pan and bake as directed, usually 25–35 minutes.
5. Remove from oven and let cool for about 10 minutes.

Step 2: Prepare the Coconut Filling

1. In a medium bowl, whisk together:
   • Sweetened condensed milk
   • Coconut milk
   • Vanilla extract
2. Mix until smooth and fully combined.

Step 3: Poke the Cake

1. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
2. Slowly pour the coconut mixture over the entire cake.
3. Allow the liquid to soak into the holes.
4. Let the cake cool completely to room temperature.

Step 4: Chill

1. Cover the cake.
2. Refrigerate for at least 2 hours, preferably 4–6 hours or overnight.
3. This resting time allows the coconut filling to fully penetrate the cake.

Step 5: Make the Whipped Cream

1. In a chilled mixing bowl, beat the cold heavy cream until soft peaks form.
2. Add powdered sugar and vanilla.
3. Continue beating until stiff peaks form.
4. Do not overbeat.

Step 6: Frost and Finish

1. Spread the whipped cream evenly over the chilled cake.
2. Sprinkle shredded coconut generously across the top.
3. Lightly press the coconut into the whipped topping if desired.

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Optional Southern Touches

Toasted Coconut Version

• Toast half of the shredded coconut in a dry skillet or oven until golden brown.
• Mix with the remaining coconut before topping.

Coconut-Pecan Version

• Add ½ cup finely chopped pecans over the whipped topping.
• This gives a flavor reminiscent of Southern coconut pecan desserts.

Coconut Cream Cheese Frosting

Instead of whipped cream, beat together:

• 8 oz cream cheese, softened
• ½ cup butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons coconut milk

Spread over the chilled cake and top with coconut.

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Storage

• Refrigerate covered for up to 4 days.
• Best served cold.
• Not recommended for freezing once topped with whipped cream.

Yield

• 12–15 servings

Serving Tip

Serve chilled with fresh pineapple, sliced strawberries, or a scoop of vanilla ice cream for a classic Southern dessert presentation. The flavor is even better the day after it’s made.