Saturday, February 12, 2011

Coconut Cream Poke Cake


Coconut cream cake is my husband's favorite and with Valentine's Day coming up I figured it would be the perfect time to make it for him. This cake is super simple to make, yet tastes like you spent hours in the kitchen. 

Ingredients are as follows:

1 white cake mix
3 eggs
1 C water
1/3 C oil

1 can of coconut milk

4 ounces cream cheese, softened
1 C frozen whipped topping (cool whip)
1/2 C powdered sugar

2 C flaked coconut


Pre-heat oven to 350 degrees. Grease and flour a 13 x 9 inch pan.

In a medium sized bowl mix together the cake mix, eggs, water and oil. 

Mix ingredients until incorporated and pour into prepared pan. (I used a heart shape for Valentine's day!)

Bake for 25-30 minutes or until a tooth pick inserted into the center of the cake comes out clean. Let cool for ten minutes then flip the cake out onto serving tray.  

Take a spoon handle and poke holes into the cake, making sure not to poke all the way through the cake.

Slowly pour the can of coconut milk all over the cake, allowing it to run into the holes and absorb into the cake.

Mix the cream cheese, frozen whipped topping and powdered sugar together until smooth.

Spread all over the cake. (You don't have to be neat since it will be covered in coconut.)

Place coconut into a dish and bake in the oven for 8-10 minutes, stirring occasionally to make sure the coconut browns evenly.

Sprinkle on the toasted coconut, covering the entire cake.

Slice, serve and enjoy!

This cake is very good when it's cold. I like to refrigerate mine until I'm ready to serve.


  1. I love coconut cake, but I've never made it! Now I will. Thanks for sharing the recipe!

  2. Hi Lisa,
    What a great cake, it looks good without the frosting and even better with the frosting...mmmmmm goood! Thank you so much for bringing it to Full Plate Thursday for us to enjoy and please come back!

  3. I found you on the Sweet Tooth Friday blog hop...glad I stopped by. This cake looks great and your instructions are so clear. THanks!

  4. Yum! I love the heart shaped pan.

    Thanks for linking up with Sweet Tooth Friday. Don't forget to link back in this post. Thanks!

  5. Yum, this sounds soooo good. Thanks for linking this up to Sweets for a Saturday.

  6. Love the shape! I know this is a yummy cake - a friend brought one to my house and we gobbled it up!


  7. LOVE coconut...and this cake sounds divine! :-)

  8. I made this cake and it was a winner!!!! Wrote it down on a recipe card, well keep it in my vault of recipes.

  9. Thank you! I'm so happy you enjoyed it :)

  10. Hi, is there a substitute for frozen whip? We don't have it in Australia. Thanks :)

    1. You can whip fresh cream too and it would work ;)

    2. Thanks will try it! Love coconut!

  11. I love the flavor of coconut but I do not coconut flakes. Any other suggestions for the frosting?

    1. You can always add coconut extract to the frosting and omit the coconut flakes.

  12. Anonymous,
    Recently I made a coconut cake and used coconut rum in both the cake and the frosting! So you can possibly use that or coconut flavoring in the icing. Also like Creme de Coconut as a substitute in things!!! In lieu of the coconut, decorate with cinnamon dots or candy hearts! I don't have heart shaped pan so plan to experiment with single pan or small bundt!
    Good luck! ;) Bonita

  13. Your recipes are so easy to make, I absolutely loved this cake. THANK YOU

  14. This looks so yummy, I wonder if you could bake this in a Bundt pan?????

    1. I think it would Clay! Bake the cake, then once it comes out I would pour the milk on slowly so it absorbs into the cake. Allow the cake to cool then lather on the frosting and coat it in the toasted coconut :)


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