Coconut Poke Cake
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.
This sounds jsut like how my Granny Granny makes her Coconut Cake!! It is sooo good. She does make hers in layers though…. But either way, it is so yummmyyy!! Thank you!
Hi Christy, I made “Daddy’s Coconut Cake” yesterday for Easter and it was delicious! The frosting is so good! My dh and I are new to Virginia, USA and love all the southern food specialties. I usually stay with my standards but I love to try new recipes. Keep up the good work and God Bless!
Kenz asked a good question about the sugar. I was wondering if you could use Splenda (or the generic) in the frosting recipe.
Hey S, I’ve never used Splenda but I think it would work just fine in the frosting. If you try it, let us know! I’m always looking for more ways to use my Splenda!!!
I’ll probably try it for Easter Sunday. By the way, I heart the Christmas plate in the cake picture!
Hi there and thank you for all the great goodies to try for Easter!!
One question on this cake (frosting): Is is regular granulated sugar or powdered sugar?
Thanks for asking! It’s granulated. Hope this helps!
I was reading the part where you pour the icing on and instead of saying let cake cool about 10 min. it said let it cook.
Thank you Judy, I fixed it! 🙂
After you poke the holes, you cook it some more?? For ten minutes? Do you put anything on it first?? This looks delicious!
Anna (if you’re still around), I think Christy might have made a typo under the photo there. Instead of “cook” I think it should read “sit.” It does look yummy. I’m debating making it for Easter!
Made this for our church Christmas potluck. It was a HIT! Thanks so much for your efforts in helping us southern girls learn to cook like our grandmas!