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+ servings

Easy Coconut Poke Cake

This Coconut Cake is easy to whip up and tastes fantastic.
Course Dessert
Cuisine American/Southern
Keyword cake, coconut
Prep Time 20 minutes
Cook Time 25 minutes
Servings 16 servings
Calories 499kcal
Author Paula



  • 15.25 ounce package white or yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs at room temperature
  • 1/2 tablespoon coconut extract
  • 14 ounce can cream of coconut
  • 14 ounce can sweetened condensed milk
  • 16 ounce package frozen whipped topping
  • 8 ounce package flaked coconut


  • Spray a 9x13-inch cake pan with non-stick spray. Prepare cake according to package directions with the vegetable oil, eggs, water, and coconut extract. Bake 25 to 27 minutes.
  • Remove cake from the oven. While still hot, using a fork or skewer, poke holes all over the top of the cake.
  • Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still-hot cake. 
  •  Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Store cake in the refrigerator.


Calories: 499kcal | Carbohydrates: 63g | Protein: 6g | Fat: 26g | Saturated Fat: 21g | Cholesterol: 49mg | Sodium: 273mg | Potassium: 229mg | Fiber: 3g | Sugar: 49g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg