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.
mary.
Lyn Duh you share your birthday with a rock star (Bono) as for this cake recipe, I will try it out for a picnic, or a potluck. Maybe for my bf's birthday in November. Only this time I will unmold the cake, ( take it out of the pan) wrap a light card board ( or wax paper) liner around it, and pour the coconut mixure over it, let it sit for a few minutes, then remove the paper liner from around it, and spread the cool whip® over it. It will look just like a professional cake chef did it. if you follow this trick. 🙂
LynDuh
Saw the picture...fell in love. My birthday is May 10th and am going to be making this to take to work for a treat. I'll let you know how it went over! I'm sure it will be a home run! 🙂
Jocelyn Brubaker
I can't wait to hear how you like it! It is one of my favorite cakes...in fact I am making it again this week, but with a twist 🙂
mary.
This is like a chocolate "Poke" cake. Except instead of jello, you used a cocnut mixure. Basically it turned out good.
Jocelyn Brubaker
Yes, this is one variation on the poke cake, but with lots of coconut! Glad you liked it!!!
Elisa
Couldn't possibly use 1 1/4 c water. Mine came out so wrong!
Jocelyn Brubaker
I just checked all the cake mixes in my cupboard and they all take 1 - 1 1/4 cup of water. Are you sure you used a cake mix or did you use a brownie mix? Brownie mixes take 1/4 cup water.
Tawanna G.
I have cooked this before and it is AWESOME! I actually prepared my cake as the directions stated on the box. I had no problems this way.
amy (fearless homemaker)
hope you had an awesome birthday! this cake looks fantastic + it sounds like you earned some sweets after your weekend. =)
Lindsay
This looks SO tasty! Thanks for the recipe!
Molly
Happy Birthday! Sorry about the mishap with the dog, I too have a food-sniffing extraordinaire for a dog, thankfully she has a stomach of lead.
I love the looks of this cake, and the chocolate/coconut combination. Can't wait to give it a try- though I should probably wait until company is coming so I don't single-handedly devour the whole thing.
As for cream of coconut, I've had some luck finding it in the Mexican food section (sometimes at the discount grocery).
Dorothy @ Crazy for Crust
Happy birthday! What a weekend! I would have been so mad at the dog. And the teacher giving the report, lol. Hope the week is better and filled with chocolate!
Ashley @ Kitchen Meets Girl
Sounds like it was definitely a chocolate weekend, for sure!
I turn 36 next month...not looking forward to that downhill slide to 40 (OMG, how did I get this old?), but this chocolate coconut cake would probably cheer me up!
Have a wonderful, fabulous birthday!
Abby
Happy Birthday! Cut yourself a piece and a half after a day like that.
Carrie Burrill
Happy Birthday!
Great minds think alike I did a chocolate cake with coconut post today as well! Yours looks fantastic!
Lyndsay Wells
Oh no!! My dog is notorious for getting into things too! Your cake looks to die for. I wanted to reach into my screen!
4Sisters
Oh YUM! Happy birthday to you! I'll be keeping this in mind for my next crazy bad day 🙂
Loveforfood
I am hungry and miserable, so it is such a relief to encounter your recipes
Something Swanky
I hear ya! That was kind of how our weekend went too 🙂
And Happy, happy birthday!! Be happy 🙂
Rebekah
Happy Birthday!! Mine is on Thursday....I'll be 34, so I'm not far behind you.
Hope you have a lovely day!
Lisa @ Flour Me With Love
What a great flavor combination, it looks divine! Thanks so much for sharing at Mix it up Monday 🙂
MommaMary
This sounds like my kind of cake! What is cream of coconut. Please let me know the brand and what section of the grocery store to look for it. I really want to make this cake! Thanks a bunch!
Hayley
Yummmyyyyy! I hope this cake did the trick to squish your chocolate craving, and HAPPPPPYYY BIRTHDAY!! I really hope it turns around for you 🙂 smile!
Aimee
Happy Birthday! You're still a baby! That cake looks divine, want to share a slice for your bday????
Angie
Happy Birthday despite the inconveniences....LOL!! Sounds like an adventurous weekend (holiday). And the downward slope to 40 isn't really that bad, even though I cried the whole entire day on my 40th birthday.....But it's something you quickly get over. The coconut cake looks fantastic, and would definitely be a lift for an "ICK" day.
Angie at A'lil Country Sugar