I bake this Coconut Cream Poke Cake when you and I want an easy, make‑ahead dessert that tastes like an old‑fashioned coconut cream cake but starts with a Duncan Hines white cake mix. You doctor the mix with milk, oil, pudding, and vanilla, soak the warm cake with a rich mixture of cream of coconut and sweetened condensed milk, then chill it under a blanket of extra‑creamy Cool Whip and snowy frozen coconut so it’s even better the next day.
Why you’ll love this coconut poke cake
This cake gives you ultra‑moist texture and big coconut flavor with almost no effort, which is why coconut poke cakes made with cream of coconut, condensed milk, and whipped topping are so popular with U.S. bakers. The cold, creamy topping and thick layer of coconut make it perfect for potlucks, Easter, summer cookouts, and family birthdays—any time you need a chilled sheet cake that serves a crowd and can be made a day in advance.
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