This Chocolate Coconut Cake is a delightful summer treat! It's filled with creamy coconut milk and topped with whipped cream and coconut flakes. This moist poke cake will be a hit at any potluck.
Chocolate Coconut Poke Cake
I love poke cakes all year round, but they're especially enjoyable when it's hot outside. There's something refreshing about eating cold, moist dessert in the heat. Our favorite summer variations are s'mores poke cake and orange creamsicle cake.
Try making a poke cake if you need a simple dessert for potlucks or picnics. It's a quick way to transform a box mix into an impressive treat that will wow everyone. Plus, there are so many delicious flavor combinations that you can make!
I used a chocolate cake mix to satisfy my chocolate cravings. A drizzle of coconut milk gives it the texture of tres leches cake. I also love adding whipped cream and shredded coconut to make it extra delicious!
Why You'll Love This Coconut and Chocolate Cake
- It's so easy to make. A dark chocolate mix and extra store-bought ingredients simplify your prep time.
- This is an excellent flavor combo. Chocolate and coconut go together so well. Trust me, it will get rave reviews from the coconut lovers in your life!
- Great for summer potlucks! This chilly chocolate coconut cake recipe will disappear quickly whenever you serve it.
Main Ingredients
I love how easy it is to make this chocolate coconut poke cake with only five basic ingredients.
- Dark Chocolate Mix - A box mix makes this dessert so easy to make. You can also use a milk chocolate or German chocolate cake mix.
- Sweetened Condensed Milk - You will need one whole can. Do not buy evaporated milk because they are very different.
- Cream of Coconut - Most grocery stores have this in the drink mixer aisle. It's rich and creamy and adds a tropical twist to any dessert.
- Cool Whip - Store-bought cream adds a fluffy, sweet layer to the top of the moist dessert. Thaw it in the refrigerator beforehand, or make a double batch of homemade whipped topping.
- Topping - A sprinkle of sweetened shredded coconut and toasted coconut adds a delicious final touch.
How To Make Chocolate Cream of Coconut Cake
A poke cake recipe is seriously one of the easiest cakes you will ever make.
- Bake the cake. In a large mixing bowl, beat the dry mix and ingredients from the back of the box with an electric mixer. Then, use a rubber spatula to pour the chocolate batter into a prepared cake pan and bake.
- Poke the holes. When the cake is done, let it cool for 5 minutes on the counter. Then, use a meat fork or wooden spoon handle to poke holes all over the top.
- Pour on the milk mixture. Stir together an entire can of sweetened condensed milk and cream of coconut. Slowly drizzle it over the holes. Let it cool to room temperature, then refrigerate it for a few hours until thoroughly chilled.
- Decorate and serve. Spread thawed Cool Whip on top of the entire cake and then top with shredded coconut.
Storage Recommendations
Keep the moist chocolate cake in an airtight container in the refrigerator for 1-2 days. If it sits much longer, then it will be extra soggy.
Tips and Tricks
- Use a fork, wooden spoon handle, straw, or skewer to poke holes in the top of the cake. Please don't overdo it because too many holes will make it soggy.
- When the hot cake comes out of the oven, poke it, then pour the milk mixture over it. The warm cake will soak up the milk more quickly.
- Let the dessert cool to room temperature before refrigerating. This gives the milk time to settle into the holes.
- Allow plenty of time for the dessert to chill in the refrigerator. You can also make this chocolate treat one day ahead of time!
- Add sliced almonds, mini chocolate chips, and shredded coconut to transform this delicious dessert into an almond joy cake.
FAQs
It is a delicious dessert poked with a fork or wooden spoon immediately after being removed from the oven. The holes are then filled with a liquid or filling that infuses flavor into the cake.
Yes. Because the cake has milk poured over it and is topped with whipped cream, it should be stored in a covered container in the fridge.
Yes, a vanilla or strawberry cake would taste amazing with the coconut flavor.
More Poke Cakes
- Strawberry Poke Cake
- White Chocolate Pudding Cake
- Lemon Strawberry Poke Cake
- Chocolate Strawberry Poke Cake
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Recipe
Chocolate Coconut Poke Cake
This Chocolate Coconut Cake is a delightful summer treat! It's filled with creamy coconut milk and topped with whipped cream and coconut flakes. This moist poke cake will be a hit at any potluck.
Ingredients
- 1 - 15.25 ounce chocolate cake mix
- 1 - 14 ounce can sweetened condensed milk
- 1 - 15 ounce can cream of coconut
- 1 - 8 ounce container Cool Whip, thawed
- 1 cup sweetened shredded coconut
- 1 cup toasted coconut
Instructions
- Preheat oven to 350°F. Spray a 9x13 pan with nonstick spray.
- Make the cake mix according to the package directions, substituting milk for the water that the box mix calls for. Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake and let it cool for 5 minutes. While the cake is cooling, place the canned cream of coconut in a bowl of hot water. Use a fork to poke holes all over the cake about 1-2 inches apart.
- Open the cream of coconut and the sweetened condensed milk and pour both into a bowl. Whisk until smooth.
- Slowly drizzle spoonfuls of the milk mixture over the top of the hot cake. Use the back of the spoon to smooth it into the holes. Let the cake cool on the counter for an hour, then refrigerate until completely chilled.
- Cover the cake with the Cool Whip and sprinkle with shredded and toasted coconut. Refrigerate in a covered container until ready to serve.
Notes
- Use a fork, wooden spoon handle, straw, or skewer to make holes in the top of the cake. Please don't overdo it; too many holes make the cake soggy.
- When the hot cake comes out of the oven, poke it, then pour the milk mixture over it. The warm cake will soak up the milk more quickly.
- Let the cake cool to room temperature before refrigerating. This gives the milk time to settle into the holes.
- Allow plenty of time for the cake to chill in the refrigerator. You can make this dessert one day ahead of time!
- Add sliced almonds, mini chocolate chips, and shredded coconut to transform this delicious dessert into an almond joy cake.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 194mgCarbohydrates: 33gFiber: 1gSugar: 25gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in April 2014. The photos were retaken in April 2017; the post was updated and then republished in June 2024.
Shelley
Make the cake mix according to package directions, and "substitute milk for the milk". Bake for 28-30 minutes.
Hoping to make this cake this weekend but need help understanding step 2: substitute milk for the milk?
Thanks,
Jocelyn
Oh, goodness. That should say substitute milk for the water that the box mix calls for. Thank you for letting me know there was an error.
Donna
Way, way, way too sweet! I loved the idea, but think that you could do just the coconut cream, and skip the sweetened condensed milk. Both of them was just too much, and the whole bottom of the cake was a soggy mess of sweetness. I ended up cutting that whole part of the cake off and tossing it.
Claire
Exactly what I thought. Good, easy cake but way, way, way too sweet and soggy.
Judy
Is there a substitute for the cream of coconut ,can not find the cream only the coconut milk
Jocelyn
Definitely do not use the coconut milk because it would make it soupy. I have always found the cream of coconut in the liquor aisle at most stores, even though it is not an alcoholic beverage. You could add a little bit of coconut extract to the sweetened condensed milk to get the coconut flavor too.
Susan
I find it on the baking isle and they always
put it on the bottom row lol. The one I buy is in a small thin but round can.
Karen
"In the alcoholic aisle at Wal-Mart"???!!! I didn't know whether to laugh or cry when I read that one. Maybe "liquor aisle" might be better?
Jocelyn
Ok, well, I'm going to join you in the laughter or tears...I totally meant just "alcohol" aisle.
Gretchen Fritz
I was so impressed by this quick and easy cake. It sounds like it would taste of those Snowballs by Hostess. I am baking it right now, and I will post how it turned out. So far, I did tweak it a bit and added 1/4 heavy cream with the water, in total of 1 1/4 cup. Just for mouth feel and richness.
Michelle
Made this cake for Easter and everyone loved it. It's kinda sweet, so I plan on making it tmw for my hubby's birthday with the yellow cake mix instead of chocolate like he suggested. Hopefully it comes out as good as the chocolate one did.
Jocelyn Brubaker
I'm glad everyone liked it. Any flavor of cake will be sweet because of the sweetened condensed milk and Cool Whip. Hopefully he likes the yellow better though.
danijela
what is in the chocolate cake mix? Can i make my own brownie like mix, cause i dont buy cake mixes.
Jocelyn Brubaker
I have never made this particular recipe without a box mix. The cake mix isn't prepared the same way a normal cake is made. It's worth buying a $1 box mix to try these. Or if you want to experiment with your own version, keep me posted on how it works.
Jocelyn Brubaker
I have never made this particular recipe without a box mix. The cake mix isn't prepared the same way a normal cake is made. It's worth buying a $1 box mix to try these. Or if you want to experiment with your own version, keep me posted on how it works.
Heather {Woods of Bell Trees}
It's not funny, but it made me giggle a little that the dog ate the chocolate! Sounds like something our pup would do! Oh Yum choco coconut cake!
Katie @ The Casual Craftlete
Dang girl, this cake look awesome! Everyday is a 'I need chocolate' day for me. Pinning this for sure. Thanks for sharing your recipe 🙂
Elisa
This LOOKED like a great recipe. Must have been written incorrectly. No way should it need 1 1/4 c of water. Wasted so many ingredients!
Jocelyn Brubaker
I am really sorry this didn't work for you. I know the ingredients are right though because I have made it many times and it has always turned out ok with that much water.
Elisa
Do we really use 1 1/4 c of water? Seems so liquidy.
Jocelyn Brubaker
That is what I used for my cake. Basically you are making the cake just as the back of the package says for a 9x13 pan.
Elisa
The cake box says 1/4 c.
Jocelyn Brubaker
All the cake mixes in my cupboard use 1 cup or more of water. You might want to check your box...it might have been a brownie mix.
rebeca
Veli, did you heat the coconut cream? it needs to be melted into a liquid form, in Canada i havent found coconut cream but coconut milk, which looks the same as everyone has described, not sure if its the same product with different names but it worked
Jocelyn Brubaker
The coconut milk will work, but it is slightly runnier. I used the cream of coconut which is thicker.
Veli
I don't know what i did wrong, but my coconut/condensed milk mixture was soooo thick it sat on top of the cake instead of soaking in. what did i do wrong? Thank you! Everybody loved the result, but I know it was not the right one! Thank you!
Jocelyn Brubaker
Did you poke lots of holes in the cake? And did you pour the milk on while the cake was hot? I very slowly pour the milk on...actually it's more like drizzle it on with a spoon trying to get the milk into all the little holes. You can also poke the cake with the end of a wooden spoon for bigger holes for the milk to go into. I usually just use a fork when doing the sweetened condensed milk. I'm glad that everyone still loved how it tasted though.
Veli
Thank you for the quick response. Yes- I did poke a LOT of holes. But the mixture /coconut cream+milk was almost like a dough... there was no way it is soaking in.... is it possible it is coconut milk? because what I found as coconut cream was not in cans, but in boxes and very hard. When put in hot water it become more runny, but not enough... Any suggestions? Can you find a pic of what you bought?
Thank you
Jocelyn Brubaker
It is definitely the cream of coconut. I let my cans sit in hot water until it was runny enough to mix with the condensed milk. You may need to just heat the cream of coconut in the microwave or on the stove until it is runny enough to pour.
Melissa @ No. 2 Pencil
Oh my goodness! I need to make this asap! So yummy!
Crystal Brewer
We fix ours with cream of coconut instead if condensed milk really really good
Jocelyn Brubaker
This has a whole can of cream of coconut in it too 🙂
Susan
I was wondering if I could leave out the
Condensed milk. The can of cream of coconut is already really rich/sweet.
Jocelyn
It really is better if you use both cans of milk. I realize that is a lot of sugar and sweetness, but it is so very good that way.
Trish - Mom On Timeout
Oh my Jocelyn! My Dad would KILL for this cake! I'm thinking it's going to making an appearance on Father's Day if not sooner 🙂
kristi@ishouldbemoppingthefloor
Oh wow....love anything with coconut. And chocolate? You just took this to a whole new level!!
Mackenzie
This looks delicious Jocelyn! We have TONS of bdays in June; pinning this for a bday! 🙂