Go Back

Fourth of July Dessert: Coconut Poke Cake

Blair Harmon
This delicious and light cake is the quintessential summer dessert.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert


  • 1 18.25 ounce package white cake mix
  • 1 14 ounce can cream of coconut
  • 1 14 ounce can sweetened condensed milk
  • 1 16 ounce package frozen whipped topping, thawed
  • 1 8 ounce package flaked coconut


  • Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a fork, poke holes all over the top of the cake.
  • Mix cream of coconut and sweetened condensed milk together.
  • Pour over the top of the still hot cake.
  • Place cake in refrigerator overnight.
  • Before serving, frost with the whipped topping and top with the flaked coconut.
  • Keep cake refrigerated.
Tried this recipe?Rate it above to let us know how it was!