Coconut Poke Cake
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Made with just 5 ingredients (including a box cake mix), this easy coconut poke cake recipe is oh-so-moist, sweet, and a traditional Southern holiday cake.
Around these parts, we call this my Daddy’s coconut cake, because he’s a and it’s his favorite cake at Christmas time and Easter. Luckily, none of us complain because it’s just divine beyond compare. It’s another great refrigerator cake recipe, which means you can make it up to three days ahead of time and then let it sit in the fridge. It will just grow moister and more delicious with every passing minute. There’s nothing like tender and moist coconut topping on a soft and fluffy piece of cake.
Coconut around the holidays is a tradition in the South, especially coconut cakes! Back in the old days that was the only time of the year you could get such an exotic thing as coconut in these parts (well, in Alabama anyway). So, it’s no surprise this coconut poke cake recipe is just one of four on my blog! You can also check out my Grandmama’s coconut cake with 7-minute frosting, my key lime coconut sheet cake, and Miss Patsy’s too easy coconut cake.
You only need 5 ingredients and a little bit of time to whip up this coconut poke cake. Once you bake the yellow cake mix, you’re going to poke holes in the warm cake and top it with a deliciously creamy and sweet combination of ingredients: sugar, whipped topping, sour cream, and coconut. Then you let it chill and let all of those delicious flavors soak into the cake. It’s no wonder it’s a family favorite right? My mouth is already watering over here, so let’s get bakin’!
For the complete listing of all recipes I have posted to the Holiday Baking Category (including gift mixes), click here.
Recipe Ingredients
- Yellow cake mix
- Flaked coconut (you can use any kind of coconut, including canned coconut).
- Sour cream
- Whipped topping (such as Cool Whip)
- Sugar
How to Make Coconut Poke Cake
We’re making a coconut sheet cake today, so prepare your pan by lightly greasing it with cooking spray.
Then you’re going to need to bake a yellow cake. Just get a boxed mix like I do or use your favorite recipe.
The cake isn’t that important as the icing is our key player here. I used a yellow boxed mix and made the according to the package directions.
While the cake is warm, we need to assemble our topping. So place all icing ingredients (sugar, , whipped topping, and sour ) in a mixing bowl.
Mix until well blended.
Poke holes in the warm cake with a fork.
in the pan for about 10 minutes and then spread the icing over the top of the entire cake.
Spread over, cover, and refrigerate!
You can make this as a layer cake but I find it is much easier to deal with (and store in the fridge) as a sheet cake.
YUM!
Storage
- Store leftovers covered in the fridge for up to 5 days.
- Because there’s sugar in the frosting, the cake will also freeze well for up to 3 months. Thaw in the fridge and then bring to room temperature before serving.
Recipe Notes
- You can use the box cake mix (including white cake mix) or pound cake recipe of your choice. You could even use a chocolate cake mix to make and top the cake with shaved chocolate. YUM. Or how about a strawberry cake mix with fresh strawberries?
- If you like, you can toast some coconut flakes quickly in the oven (keep an eye on them as they brown quickly) and sprinkle the toasted coconut over the poke cake before serving.
- For added coconut flavor, add 1.5 teaspoons of coconut extract to the whipped cream topping.
- Some coconut cake recipes substitute sour cream and sugar for 1 can of coconut cream (NOT coconut milk, folks). If you prefer this method, go ahead. Another option (if that’s too much coconut flavor) is to opt for a can of sweetened condensed milk instead.
Check out these other holiday favorites:
Southern Plate’s Must-Make Christmas Cookies
Coconut Macaroons Recipe (3 Ingredients Only)
Easy Pumpkin Pie Recipe From Scratch
Ingredients
- 1 box yellow cake mix
- 2 cups sugar
- 1 1/2 cups whipped topping
- 16 ounces sour cream
- 12 ounces shredded coconut
Instructions
- Prepare the cake batter according to the package directions and bake it in a 9x13-inch pan.1 box yellow cake mix
- Combine the sugar, sour cream, whipped topping, and shredded coconut in a mixing bowl. Blend well and chill.2 cups sugar, 1 1/2 cups whipped topping, 16 ounces sour cream, 12 ounces shredded coconut
- Poke holes all over the top of the warm cake and pour the coconut mixture over the cake (after it has rested in the pan for about 10 minutes).
- Cover well and refrigerate for 1-3 days before serving. Store in refrigerator.
I just finished making this cake and put it in the frig. It looks delicious!
For major holidays I grew up with my mother making a fresh coconut cake. Now that I have a family and my mother has passed away her recipe for making a fresh coconut cake is something I now make, frosting it with 7 Minute Frosting and putting freshly grated coconut between the layers, on the top and the sides. It’s so gorgeous it looks like it’s been snowed on! I was curious to see how “Daddy’s Coconut Cake differed from my mothers. It sounds so interesting I’m going to make “Daddy’s Coconut Cake” during the upcoming holidays. My fingers are still crossed my name is chosen to win one of the delightful prizes to be given away!
I just made this cake for a get together but I used one
can cream of cocount and one can condenced (sweetened milk)
You mix them together really well. Then pour over cake
When cake is done and still warm. You can mix some of your
Coconut with cool whip or just put cool whip on top and add coconut
To it last.
I do mine like this but add coconut flavoring to the cake and a little to the cool whip and coconut.
Thanks for “Daddy’s Coconut Cake” receipe . I have just made Strawberry and pineapple punch that will come out as a slush and it is good……but will be great with this cake….I’m making this for my sister’s open house Sunday…..she has a most beautiful Gift shop called Gina’s on Broad street in Scottsboro will be from 1;00 until 5;00….would love to see you and your family there ….soooo many beautiful christmas trees……..some say just as pretty as Gattlinburg or prettier…..Oh, maybe you could come for a book signing sometime, she would love that….
Christy when I opened your page and saw “Daddy’s Coconut Cake” I immediately thought “we must have grown up in a parallel universe”. You already gave me back mama’s potato cake recipe now you’re going to give me Daddy’s too! My Daddy was from MS and loved to cook. He made a great coconut cake that was layer & layers high and never needed toothpicks to keep it together. (He also taught my Mama how to cook!) Thanks for bringing back that memory!
My husband ask for a chocolate coconut cake for his birthday. I am going to try a chocolate cake mix with the icing. Wish me luck!
OOPS! I failed to read the comments and used powdered sugar instead. It’s in the fridge now–hoping to serve it to friends on Saturday. Wish me luck that it turns out okay. I also had quite a bit of icing left over. I might put an extra dollop on top when I serve to our guests. Has anyone else made this same sugar error???
Actually I always use powered sugar
Well Donna I didn’t use powered sugar ,but I wasn’t sure if I was suppose to use 1cup and a half of whipped cream are was it just half a cup
Oh well it’s all done and it looks very yummy
I made this cake for my staff for Easter. I used Strawberry cake mix. They LOVE, LOVE, LOVED it!! I am making it again tonight (for my staff) and am using Lemon cake. I am going to spread lemon curd on the warm cake before I put the coconut frosting on!
I love cooking and I love your recipes! Thanks for sharing and I look forward to more goodness from the Southern Plate!!