Coconut Poke Cake ~

Classic white cake infused with tropical coconut flavor then topped with coconut whipped cream and shredded coconut.

Perfect for summer entertaining!

Table of Contents

Vegan Coconut Poke Cake

If you love coconut, this sweet, moist, and deliciously dairy-free dessert is for you!

It’s easy to make with simple ingredients and always a crowd-pleaser. Boxed cake mix and a handful of pantry staples are all you need.

Ingredients for Coconut Poke Cake

1 (15.25 ounce) box white cake mix
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

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: You will need an egg replacer for however many eggs are called for in your box of cake mix. Bob’s Red Mill is a consistently good choice for replacing eggs in baking. Carbonated water also works well; just 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. Alas, cream of coconut is not on the baking aisle, friends. It’s in the beverage department with the drink mixers. 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 this 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

STEP ONE: Preheat the oven to 325°F. Line a baking sheet with a silicone baking mat or parchment paper.

STEP TWO: Spread shredded coconut 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 Coconut Poke Cake

STEP ONE: Prepare boxed cake mix according to package directions for a 9×13-inch cake, using egg replacer as needed.

STEP TWO: While the cake is baking, whisk together the cream of coconut and sweetened condensed coconut milk. Set aside.

STEP THREE: 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.

STEP FOUR: 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: Refrigerate cake for at least 2 hours then serve chilled.

Storage

Coconut Poke Cake requires refrigeration! It is best served within 3 days.

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