Let’s make a showstopper dessert

This recipe blends the tangy burst of raspberries, the richness of creamy coconut flavor, and the soft texture of a white cake, making it a true crowd-pleaser. You don’t need to be an expert baker—even a 7-year-old can help mix the boxed cake mix! The secret lies in poking holes all over the baked cake and pouring a sweet, ooey-gooey mixture of condensed milk and cream of coconut into them.

Once the cake is topped with whipped topping, a sprinkle of shredded coconut, and a handful of fresh berries, you’ve got a dessert that’s perfect for any gathering. The flavors of toasted flakes and coconutty filling bring a tropical vibe to your table, while the sweet raspberry filling adds a delightful tangy sweetness. It’s the ideal way to welcome summer or simply treat yourself with a delicious and satisfying slice.

Every bite offers the tangy burst of raspberries, the richness of the coconutty filling, and the comforting sweetness of the cake mix. Whether you’re serving it at a party or enjoying it as an everyday treat, this dessert is guaranteed to impress. The combination of flavors and textures makes it a true standout. Plus, the ease of preparation means you can whip it up without stress, letting you focus on the best part—sharing it with loved ones.

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✅ Quick Tips: Read the recipe all the way through before you cook. This helps you see the food list, the steps, and the time you need. It also gives you a chance to get tools and food ready ahead of time.

Easy Coconut Poke Cake

I remember baking my first Berry Coconut Poke Cake in my grandma’s kitchen. The magic of poking holes in a fluffy white cake and filling them with delicious flavors was something I couldn’t get enough of. This version takes it up a notch with a tropical twist. The rich combination of coconut and raspberry goodness makes every bite unforgettable. It’s a win for anyone who loves desserts that bring out the best of summer flavors.

Start by baking a classic white cake and letting it cool just enough to poke those signature holes. Pour a layer of sweet raspberry filling into the gaps, letting the flavors seep into every slice. Then comes the best part—the creamy topping. A mix of Cool Whip and coconut frosting gives the perfect pairing of sweetness and tropical vibes. This simple recipe has been on repeat in my kitchen for years, especially during the summer long days when I need a moist and refreshing dessert.

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Ingredients You’ll Love

• White cake mix – I usually go with Betty Crocker Super Moist White Cake Mix. It always gives the best soft texture. Don’t forget to use the ingredients listed on the box too—eggs, water, and vegetable oil—to get it just right.
• Cream of coconut – Make sure it’s the sweet, syrupy kind made for drinks like Pina Coladas. It’s not the same as unsweetened coconut cream or coconut milk. You’ll usually find it in the alcohol section with mixers. If your grocery store doesn’t carry it, I’ve had luck at local liquor stores.
• Sweetened condensed milk – One can gets mixed with the cream of coconut and sour cream to make the filling. This gives the poke cake its rich, creamy center. I’ve used different brands and haven’t noticed much difference.
• Sour cream – I’ve made this recipe with both full-fat and light sour cream. Honestly, both work great. Use what you have at home—no need to buy something special.
• Frozen whipped topping – Just like Cool Whip. Make sure it’s fully thawed in the fridge before using. I leave mine overnight for the perfect texture.
• Sweetened shredded coconut – You'll find it in the baking aisle. Be sure to grab the sweetened version for that soft, chewy bite. It adds the final touch that really brings out the coconut flavor.

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How to Make a Coconut Poke Cake

Step1 Preheat the Oven

Begin by setting your oven to 350℉. Lightly grease a 9×13-inch baking pan with cooking spray so the cake lifts out easily. I’ve learned this step makes a big difference—no sticking, no mess!

Step 2: Prepare the Cake Batter

 In a large bowl, follow the instructions on your cake mix box. Add in the eggs, oil, and water. Stir everything together until smooth. Pour the batter into your greased pan, spreading it out evenly.

Step 3: Bake the Cake

Put the pan into your hot oven. Let it bake for about 25–30 minutes. To check if it’s done, poke a toothpick in the center—it should come out clean. That’s my go-to test.

Step 4: Cool the Cake

Let the cake sit in the pan until it’s completely cool. Don’t rush this part. A cool cake lets the coconut mixture soak in better, giving you the perfect moist bite.

Step 5: Prepare the Coconut Filling

 In a small bowl, stir together sweetened condensed milk and cream of coconut. Mix until smooth. This creamy mix is what gives the cake its rich, coconut flavor. I love how it soaks in and adds extra sweetness.

Step 6: Poke the Cake

 Once cooled, take a wooden skewer or fork and poke holes all over the top—about 1 inch apart. Be sure to poke all the way to the edges so the filling spreads evenly.

Step 7: Fill the Holes

Slowly pour the coconut mixture over the cake. Let it run into the holes you made. I like using a spoon to gently press the mix into each hole, so no spot gets left dry.

Step 8: Chill the Cake

Place the cake in the fridge for at least 1 to 2 hours. This chill time is key—it lets all that coconut goodness soak deep into the cake.

Step 9: Frost the Cake

After chilling, spread whipped topping over the cake. Cover it fully with a smooth, even layer. It adds a soft, light finish to balance the rich coconut inside.

Step 10: Garnish and Serve

 Sprinkle shredded coconut over the top—or try adding fresh berries or toasted coconut if you want a twist. Slice it up and enjoy! This cake is always a hit at family get-togethers.

Tips for success

• When making a Berry Coconut Poke Cake, there are a few key steps that will help you get it just right.
• Add the raspberry filling while the cake is still warm – This is a game-changer! The warmth helps the filling soak deep into the layers, making the cake extra moist and flavorful. I once waited too long, and the filling just sat on top instead of blending in—trust me, adding it warm makes all the difference.
• Let the pudding set for at least two hours – I know it’s tempting to dig in right away, but patience is key. If you don’t let it chill long enough, the frosting won’t set properly, and the texture won’t be as creamy. I’ve learned this the hard way when I rushed it once, and the cake turned out too messy.
• Evenly space the holes in the cake – If they’re too close together, the cake can fall apart. If they’re too far apart, the filling won’t distribute evenly. I always use the handle of a wooden spoon, but if you don’t have one, a chopstick or a thick straw works just as well.

These small details truly make a difference in creating the perfect Berry Coconut Poke Cake. Happy baking! 🍰

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How to Serve a Coconut Poke Cake

Take it to a potluck, a family gathering, or to brighten someone’s day. It’s a lovely gift for new parents or for someone who’s going through a tough time.
The soft, white topping is so fresh and pretty—it’s just right for a spring meal. It’s even perfect for Easter after you’ve enjoyed a delicious pineapple glazed ham!

It’s super simple to whip up, so you don’t need a special event. Just make this easy poke cake whenever the craving strikes!

Storage Tips

This Coconut Poke Cake recipe contains dairy, so be sure to refrigerate it once it cools to room temperature—whether that’s before or after adding the frosting. I’ve made this cake several times, and trust me, chilling it enhances the flavors even more! Keep any leftovers covered with plastic wrap and store them in the fridge for four to five days. I once left a slice out overnight by accident, and it didn’t taste the same—so keeping it properly stored is definitely worth it!

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