Coconut Cake is one of my very favorite cake recipes to eat and to make. Our delicious Coconut Cake Recipe will be the hit of the party! Learn how to make Coconut Cake with our video and recipe.

COCONUT CAKE
This coconut cake is light and moist with a tasty whipped cream topping covered with delicious coconut flakes. Coconut cake makes the perfect spring cake and is always a crowd pleaser. The family always requests this cake for our Easter Dinner Dessert! I would eat it once a week if I could!
TIPS FOR MAKING POKE CAKES
- I love to make my poke cakes in a clear pan. This way you can see how pretty the cake looks when you serve it up!
- Cake mixes work really well for poke cake recipes because they tend to hold up better to the holes you will be poking into it. They don’t seem to get as crumbly which will make the overall finished cake prettier.
- Poke holes in your cake right after removing it from the oven while your cake is still hot. I like to use the end of a wooden spoon to do the poking. You can poke right along the edge of the cake so it looks prettier through the glass pan.

- Poke cakes are extra moist and delicious because you will be pouring sweetened condensed milk (or pudding, etc.) over the cake. The filling will ooze down into the poked holes making the cake moist and full of flavor.
- After pouring your filling over the cake be sure to refrigerate your cake for at least two hours. This will make the cake nice and cool and seal up the filling into the cake.
- Frost your cake while it is cool. This will allow the frosting to sit nicely on the top of your cake.

CAN COCONUT CAKE BE FROZEN?
If you want to make your cake ahead for an upcoming event, you can freeze the cake and pull it out of the freezer when you need it. Simply wrap the cake tightly in nonstick aluminum foil. You cake can then be kept in the freezer for up to 4 months. You can frost the cake before or after freezing, but for best results I have found that frosting the cake AFTER it is frozen yields a better result!
DOES THIS CAKE NEED TO BE REFRIGERATED?
I love to eat cold cake. For some reason it tastes richer to me! If your cake has an icing, that contains butter, whipped cream or cream cheese, you should cover your coconut cake and keep it refrigerated. It will keep better and you won’t have to worry about it spoiling.
HOW TO MAKE COCONUT CAKE
- Preheat oven to 350 degree F. Grease a glass 9 x 13 baking dish with baking spray and set aside.
- In a large mixing bowl, beat a white cake mix with milk, butter and eggs on low speed until moistened.
- Beat for 2-3 minutes longer on medium speed until well blended, scraping down the sides of the bowl as necessary.
- Pour cake batter into prepared baking dish.
- Bake for 35-40 minutes until golden brown on top. Remove from oven and immediately poke holes all over the cake, using the end of a wooden spoon handle.
- Pour can of sweetened condensed milk slowly over the top of the warm cake, using a spatula to spread it evenly as it falls into the poked holes. Cover with plastic wrap or foil and refrigerate for at least 2 hours.
- Frost the cake with thawed whipped topping. Sprinkle coconut generously over the top.
- Refrigerate leftovers.

COCONUT POKE CAKE RECIPE VIDEO
Watch this Coconut Poke Cake Recipe Video where we show you just how easy this cake recipe is to make. Sometimes it can be helpful to visually see how to make something!COCONUT POKE CAKE SUPPLIES
- Hand Mixer
- Glass Mixing Bowls
- 9×13 glass baking dish
- Wooden Spoon Set
- Silicone Spatulas
- Cooling Racks
- Hot Pads
- wooden plates

COCONUT POKE CAKE RECIPE
Here is our cake recipe!
Coconut Poke Cake Recipe
Coconut Cake is one of my very favorite cake recipes to eat and to make. Our delicious Coconut Cake Recipe will be the hit of the party! Learn how to make Coconut Cake with our video and recipe.
Ingredients
- 1 BOX white cake mix
- 1 cup milk
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1 14 oz. can sweetened condensed milk
- 1 16 oz. frozen whipped topping thawed
- 2 cupS sweetened coconut shredded
Instructions
-
Preheat oven to 350 degree F. Grease a glass 9 x 13 baking dish with baking spray and set aside.
-
In a large mixing bowl, beat a white cake mix with milk, butter and eggs on low speed until moistened.
-
Beat for 2-3 minutes longer on medium speed until well blended, scraping down the sides of the bowl as necessary.
-
Pour cake batter into prepared baking dish.
-
Bake for 35-40 minutes until golden brown on top. Remove from oven and immediately poke holes all over the cake, using the end of a wooden spoon handle.
-
Pour can of sweetened condensed milk slowly over the top of the warm cake, using a spatula to spread it evenly as it falls into the poked holes. Cover with plastic wrap or foil and refrigerate for at least 2 hours.
-
Frost the cake with thawed whipped topping. Sprinkle coconut generously over the top.
-
Refrigerate leftovers.
FAVORITE CAKE RECIPES
If you love cake, you might want to check out our other delicious cake recipes!- Lemon Raspberry Poke Cake
- Lemon Cake
- Cinnamon Banana Cake
- Best Banana Cake
- Raspberry Cream Cheese Coffee Cake
- Ombre Cake
- Chocolate Layer Cake
- Earthquake Cake
- Best White Cake
- Strawberry Pound Cake
- Lemon Sour Cream Bundt Cake

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This was soooo easy and soooo delicious!! Love the flavor and texture!
Becca- Glad you enjoyed the recipe!
Mmm!! Coconut cake is so good! Love how fluffy it is & that frosting is so yummy!! Always a hit!
Kristyn- Its a favorite in my home!
This is such a moist cake!! We are all about coconut cakes in this family. I will have to make this weekend!
Natalie- I hope you make it. It is so delicious!
Coconut cake screams Spring! This cake is so thick & fluffy, which I love.
Kristyn- It really does scream Spring. Its a delicious cake!
coconut recipes are my favorite! so excited to try this! it looks super yummy! Thanks a lot for sharing!
Allyssa- Mine too! Hope you enjoy it!
This is a must at Easter!! Coconut cake is always the first dessert gone.
Natalie- I agree!
Love everything about this cake! It’s tasty, soft, & just melts in your mouth!
Kristyn- Thank you!
I use cream of coconut to pour over my cake. Very yummy!!
Robin. I love that idea! Trying it next time I make this cake.