Coconut Poke Cake

READY IN: 45mins
Top Tweak by Janny7

Be careful -- this cake is SUPER SWEET. Even without the topping, it was too much sugar overload for me. I'm giving it a 4-star rating though because it is good and very moist, but just way too sweet for my taste. If I make it again, I will use coconut milk in place of the cream of coconut. Maybe that will cut down a little on the sweetness.

Ingredients Nutrition

  • 1 (18 1/4 ounce) package white cake mix
  • 3 egg whites (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 12 teaspoon almond flavoring
  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (8 ounce) package flaked coconut


  1. Prepare and bake white cake mix according to package directions.
  2. Remove cake from oven.
  3. While still hot, using a utility fork, poke holes all over the top of the cake.
  4. Mix cream of coconut and sweetened condensed milk together.
  5. Pour over the top of the still hot cake.
  6. Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
  7. Keep cake refrigerated.
  8. Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.

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