Coconut Poke Cake ~
Classic white cake infused with tropical coconut flavor then topped with coconut whipped cream and shredded coconut.
Perfect for summer entertaining!
Vegan Coconut Poke Cake Recipe
If you love coconut, this sweet, moist, and dairy-free dessert is for you!
This easy cake relies on the simplicity of pantry staples, including boxed cake mix. Now, before you turn your nose up at using a boxed mix, hear me out—sometimes the convenience of a pre-made mix can save so much time without sacrificing flavor. It’s a great shortcut, allowing you to focus on the coconut goodness that really shines in this cake. Plus, it’s still homemade in spirit, with just a few ingredients added to make it extra special. 😉
Ingredients for Coconut Poke Cake
- 1 (15.25 ounce) box white cake mix
- Eggs or vegan egg replacer, amount will vary depending on # of eggs listed on the cake mix box
- 1 (15-ounce) can cream of coconut
- 1 (11.25-ounce) can sweetened condensed coconut milk
- 1 (9-ounce) container frozen coconut whipped topping, thawed in the refrigerator.
- 1 (7-ounce) package sweetened shredded coconut
Ingredient Notes
- Cake Mix: To keep the recipe dairy-free, check the cake mix label to make sure you’re getting a vegan mix. I used Duncan Hines Classic White.
- Egg Replacer: To make this cake vegan, you will need an egg replacer for however many eggs are called for in your box of cake mix. I have found Bob’s Red Mill to be a consistently good choice for replacing eggs in baking. Carbonated water also works well in cake batter; make sure to not overmix or you’ll lose the leavening benefit of all those bubbles.
- Cream of Coconut: Don’t confuse cream of coconut with coconut cream; they are not the same thing! I actually had trouble finding this ingredient for about a week. Turns out, I was looking in the wrong section of the grocery store. Alas, cream of coconut is not on the baking aisle, friends. It’s in the beverage department with the drink mixers for pina coladas. So there you go. Hopefully, this information helps to save you time and aggravation at the store so that this simple recipe doesn’t turn unnecessarily complicated, as it did for me. Obviously, it worked out in the end, but still.
- Sweetened Condensed Coconut Milk: Adds sweetness to the cake. Look for vegan, coconut-based sweetened condensed milk on the baking aisle near the dairy-based condensed milk.
- Coconut Whipped Topping: This is the vegan equivalent of Cool Whip and is usually located in the same freezer section. I used Coco Whip by So Delicious.
- Coconut: For this recipe, I prefer to use shredded coconut straight from the bag. However, if toasted coconut better suits your style, that will work just as well.
How to Toast Coconut
Preheat the oven to 325°F. Line a baking sheet with a silicone baking mat or parchment paper. Spread shredded coconut flakes in an even layer onto the baking sheet. Bake for 3-5 minutes, gently stirring until the coconut is lightly golden brown. Cool completely before sprinkling over the cake.
How to Make Easy Coconut Poke Cake
STEP ONE: Bake the Cake. Prepare boxed cake mix according to package directions for a 9×13-inch cake, using egg replacer as needed.
STEP TWO: Combine Ingredients. While the cake is baking, whisk together the cream of coconut and sweetened condensed coconut milk. Set aside.
STEP THREE: Poke and Pour. When the cake is fresh out of the oven and still hot, use a toothpick or fork to poke holes about 3/4 of the way down all over the top of the cake. Pour the cream of coconut and sweetened condensed coconut mixture over the top of the cake to cover it completely. The liquid will soak into the warm cake as it cools.
STEP FOUR: Add the Topping. When the cake is completely cooled, spread the thawed coconut whipped topping over the cake to cover in an even layer. Sprinkle with coconut.
STEP FIVE: Chill. Refrigerate cake for at least 2 hours. Serve chilled.
Variations for Coconut Poke Cake
- Yellow Cake: Swap the white cake mix for yellow cake mix for a rich, buttery taste.
- Chocolate Cake: Use a chocolate cake mix for a fun twist with coconut.
- Add Fruit: Top the cake with fresh pineapple or sliced bananas before adding the whipped topping for a tropical touch.
- Lemon or Lime Zest: Stir in 1-2 teaspoons lemon or lime zest for a refreshing burst.
- Caramel: Drizzle caramel sauce over the cake for a sweet contrast to the coconut.
Storage
- This coconut sheet cake requires refrigeration! It is best served within 3 days.
More Dessert Recipes You’ll Love!
- Small Batch Vanilla Cupcakes
- Vegan Carrot Cake
- Blueberry Pie Bars
- Easy Vegan Chocolate Cake
- Red Velvet Cake
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Coconut Poke Cake
Ingredients
- 1 15.25 ounce box white cake mix
- eggs or vegan egg replacer amount will vary depending on # of eggs listed on cake mix box
- 1 15-ounce can cream of coconut
- 1 11.25-ounce can sweetened condensed coconut milk
- 1 9-ounce container frozen coconut whipped topping, thawed in the refrigerator.
- 1 7-ounce package sweetened shredded coconut
Instructions
- Prepare boxed cake mix according to package directions for a 9×13-inch cake, using egg replacer as needed.
- While the cake is baking, whisk together the cream of coconut and sweetened condensed coconut milk. Set aside.
- When the cake is fresh out of the oven and still hot, use a toothpick or fork to poke holes about 3/4 of the way down all over the top of the cake. Pour the cream of coconut and sweetened condensed coconut mixture over the top of the cake to cover it completely. The liquid will soak into the cake as it cools.
- When the cake is completely cooled, spread the thawed coconut whipped topping over the cake to cover in an even layer. Sprinkle with coconut.
- Refrigerate cake for at least 2 hours then serve chilled.
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