Coconut Cream Cake

KCTS 9 Cooks

Coconut Cream Cake

In this shamefully easy to make poke cake, packaged ingredients come together to make a special treat for coconut lovers.

makes one 9 x 13-inch cake

1 18.25-ounce package white cake mix
1 15-ounce can cream of coconut
1 14-ounce can sweetened condensed milk
1 16-ounce package frozen whipped topping, such as Truwhip, thawed
1 8-ounce package flaked coconut

Prepare and bake white cake mix according to package directions. While it bakes, mix cream of coconut and sweetened condensed milk together.

Remove cake from oven. Using a granny fork or the blunt end of a skewer, poke holes all over the top of the cake while it's still hot. Pour cream of coconut mixture over the top of the hot cake. It will look like way too much liquid at first but will absorb into the cake in a short time. Let cake cool completely.

Frost with whipped topping and top with the flaked coconut. (Frosting may be done next day if cake is prepared ahead.) Keep cake refrigerated.

Note: Make sure to use cream of coconut, not coconut milk. You'll find it in the grocery with the margarita and other drink mixers. It often separates, so soak the can in warm water for 10 minutes and shake before opening, or dump the contents in a large glass measuring cup and heat in in the microwave.



I've made this recipe for years and everytime I serve it, people always ask for the recipe.

The things I do differently are: add 1/2 tsp of coconut extract to the condensed milk/cream of coconut mixture; I use a white cake mix that has pudding in it; and I only use 1/2 can of the sweetened condensed milk - otherwise it is way too sweet.

Wonderful cake.


Hi. if there is a PRINT option, I missed it. Please advise. thanks.


Click on the red square with the red plus sign at the upper right of the page, and the print option will appear.


Wow! I didn't know that and I work here! You get the photo along with the recipe, so it takes up 2 pages, so I usually cut and paste on a Word doc.


I love the addition of the photos lately, but wish they could be sized a bit smaller. It's great to have a visual as I'm looking through my saved or printed recipes so I have a general idea of what I'd be making, but they don't need to be the entire width of the page, as far as I'm concerned...particularly because it nearly ALWAYS forces the recipe onto two pages! If it's not asking too much, perhaps they could be sized to just 2-3 inches wide to provide both the photo AND, perhaps, keep some, if not all, recipes on just one page?! Anyway, thanks for the fun recipes and, most especially, for simply adding photos that will finally print at all!!

I also didn't know that the + symbol gave the print option, but in Chrome, the browser I typically use, I simply right click on the page and the Print option appears. In Firefox, it's under File on the menu bar.


Can I use real whipped cream instead of the fake topping?


Of course! Even better!


Yes, I forgot to list that I also use real whipped cream on as the topping. I also add 1 tsp. of sugar to it and toast the coconut.

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