Coconut Caramel Poke Cake

Coconut Caramel Poke Cake – An incredibly EASY super moist cake thanks to a creamy caramel mixture that’s poked into the cake!! Topped with crispy toasted coconut, this cake is a DELISH winner!!

I hadn’t made a poke cake in awhile and knew that this one would be perfect for spring and summer events, potlucks, baby showers, bridal showers, and more.

Or just to whip up any random time you’re craving cake. Which for me is pretty often.

It’s an incredibly easy cake that I adapted from this Caramel Cream Poke Cake. It starts off with French vanilla cake mix. If all you can find or have on hand is white or yellow cake mix, they will be just fine.

How to Make a Poke Cake

After baking the cake, poke holes in it, and pour a mixture of sweetened condensed milk and caramel sundae topping over the top.

Top this super moist cake with whipped topping and crispy toasted coconut. The toasted coconut adds some lovely texture to this otherwise very soft cake.

Tips for Toasting Coconut

Make sure to watch the coconut very closely when toasting it because it burns very easily. Two or three minutes is all it should take. Shake the skillet or stir frequently. I am not the biggest fan of ‘raw’ coconut flakes and can only handle so much, but when coconut is toasted, I can eat it like crazy.

The cake is literally so moist that it’s squishy and juicy which is just the way I like my cake. If you despise dry desserts and cakes just as much as I do, and are a coconut and caramel fan, this is the perfect cake for you.

Coconut Caramel Poke Cake

Coconut Caramel Poke Cake – An incredibly EASY super moist cake thanks to a creamy caramel mixture that’s poked into the cake!! Topped with crispy toasted coconut, this cake is a DELISH winner!!

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  • one 15.25-ounce box French vanilla cake mix (white or yellow cake mix may be substituted)
  • 1 to 2 teaspoons coconut extract, optional
  • one 14-ounce can sweetened condense milk
  • 6 ounces caramel sundae topping (I just eyeball it and use half of one 12-ounce jar)
  • one 8-ounce container whipped topping, thawed (I used fat-free)
  • 1 to 1 1/2 cups sweetened shredded coconut


  1. Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
  2. Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed. If you’re adding the optional coconut extract, add it after adding the eggs, water, and oil.
  3. While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
  4. Remove cake from the oven when it’s done (probably about 23 to 28 minutes) and use a fork to poke holes all over the cake. I didn’t count but I estimate I poked the cake in about 100 places, evenly spaced over the surface.
  5. Slowly pour the caramel mixture over the cake, taking your time to evenly distribute it. Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
  6. Remove cake from the fridge, evenly spread the whipped topping over the surface, and cover cake and refrigerate for at least 2 hours (overnight is best).
  7. Before serving, add the coconut to a small dry nonstick skillet and toast it over medium heat on the stove. Stir it nearly constantly and keep a very close eye on it because it’s very prone to burning. It will likely be fully toasted in about 2 to 3 minutes. Evenly sprinkle the coconut over the cake. Cake will keep airtight in the fridge for up to 5 days noting the toasted coconut may lose some of its crispiness as time passes.

Adapted from Caramel Cream Poke Cake

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