Description

This Delicious Creamy Coconut Cake is a tropical, melt-in-your-mouth dessert that’s shockingly easy to make. A fluffy white cake gets soaked with sweet cream of coconut and condensed milk, then topped with billowy whipped topping and a snowstorm of coconut flakes. It’s cool, creamy, and perfect for parties, potlucks, and make-ahead treats.

Ingredients

Scale

1 package white cake mix (about 16 oz), plus ingredients called for on the box (eggs, oil, water)
1 can cream of coconut (14 oz), well shaken
1 can sweetened condensed milk (14 oz)
1 container whipped topping (16 oz), thawed
1 package flaked coconut (10 oz), sweetened or unsweetened
Optional garnish: toasted coconut flakes or fresh berries

Instructions

Bake the Cake: Prepare the white cake mix according to the package directions. Pour the batter into a greased 9×13-inch baking pan and bake as directed until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Make the Coconut Soak: In a medium bowl, whisk together the cream of coconut and sweetened condensed milk until smooth and fully combined.
Poke the Cake: Once the cake is completely cooled, use the handle of a wooden spoon or a fork to poke holes all over the cake, going almost to the bottom but not breaking through the pan.
Soak the Cake: Slowly pour the coconut-milk mixture evenly over the entire cake, allowing it to drip down into the holes. Let it sit for at least 15–20 minutes to soak in.
Add the Topping: Spread the whipped topping evenly over the soaked cake, all the way to the edges.
Add the Coconut: Sprinkle the flaked coconut generously over the top, covering the whipped topping completely.
Chill and Serve: Cover the cake and refrigerate for at least 3–4 hours, or overnight for best flavor and texture. Slice and serve cold. Enjoy as is, or add a scoop of vanilla ice cream or toasted coconut on top for extra indulgence.

Notes

For best results, make this cake a day ahead so the flavors can fully meld and the cake can absorb the coconut mixture.
If your cream of coconut separates in the can, just stir or shake it well until smooth before mixing.
You can use sweetened or unsweetened coconut flakes depending on how sweet you like your cake.
This cake is very moist by design—be sure to keep it chilled so it slices nicely.
Store leftovers covered in the refrigerator for up to 4 days.

Prep Time: 15 minutes (plus chilling time)
Cook Time: 25–30 minutes (depending on cake mix)
Category: Dessert, Cake
Method: Baked, Chilled
Cuisine: American, Tropical-Inspired

Nutrition

Serving Size: 1 slice (1/12 to 1/16 of the cake)
Calories: Approx. 420 per serving (for 16 servings)
Sugar: Approx. 40 g
Sodium: Approx. 260 mg
Fat: Approx. 20 g
Saturated Fat: Approx. 14 g
Unsaturated Fat: Approx. 5 g
Trans Fat: 0–0.5 g (varies by whipped topping and cake mix)
Carbohydrates: Approx. 55 g
Fiber: Approx. 1 g
Protein: Approx. 5 g
Cholesterol: Approx. 35 mg

Keywords: creamy coconut cake, poke cake, coconut poke cake, easy coconut dessert, make-ahead dessert, cool summer cake, potluck dessert