Introduction
Indulge in the ultimate Chocolate Coconut Poke Cake—a moist, rich chocolate cake infused with creamy sweetened condensed milk and shredded coconut, then topped with a luscious cream cheese frosting, toasted coconut, and a drizzle of melted chocolate.
This cake is perfect for special occasions, potlucks, or simply satisfying your chocolate cravings. The combination of flavors and textures—moist cake, creamy filling, and rich frosting—creates an irresistible dessert that will impress everyone at the table.
If you’re a fan of chocolate and coconut, this easy-to-make poke cake is a must-try!
Why You’ll Love This Recipe
✔ Super Moist & Flavorful – The condensed milk and coconut soak into the cake for the perfect texture.
✔ Easy to Make – Uses cake mix as a shortcut but tastes homemade!
✔ Perfect for Any Occasion – Great for parties, birthdays, or just because.
✔ Rich & Creamy Topping – Cream cheese frosting, toasted coconut, and melted chocolate make it extra special.
Ingredients Needed
For the Cake:
- 1 package of chocolate cake mix (plus ingredients listed on the package)
- 1 can (14 oz) sweetened condensed milk
- 1 bag (14 oz) sweetened shredded coconut
For the Topping:
- 1 package (8 oz) cream cheese, softened
- ¼ cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- ½ cup sweetened shredded coconut
- ½ cup chocolate chips, melted
Step-by-Step Recipe
Step 1: Bake the Chocolate Cake
- Preheat your oven as instructed on the cake mix package.
- Prepare the chocolate cake batter following the instructions on the package.
- Grease and flour a 9×13-inch baking pan.
- Pour the batter into the prepared pan and bake according to the package instructions.
Step 2: Prepare the Coconut Filling
- While the cake is baking, mix together:
- Sweetened condensed milk
- Shredded coconut
- Stir well and set aside.
Step 3: Poke & Soak the Cake
- Once the cake is done baking, remove it from the oven while still warm.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Pour the coconut-condensed milk mixture over the warm cake, allowing it to seep into the holes.
- Let the cake cool completely before adding the topping.
Step 4: Make the Cream Cheese Frosting
- In a mixing bowl, beat together:
- Softened cream cheese
- Softened butter
- Vanilla extract
- Gradually add confectioners’ sugar, mixing until smooth and creamy.
Step 5: Frost & Garnish the Cake
- Spread the cream cheese frosting evenly over the cooled cake.
- Sprinkle the remaining shredded coconut over the top.
- Drizzle the melted chocolate over the entire cake for a beautiful finish.
Step 6: Chill & Serve
- Refrigerate the cake for at least 2 hours before serving. This allows the flavors to meld together.
- Slice and serve chilled for the best texture and taste.
Tips for the Perfect Chocolate Coconut Poke Cake
✔ Poke deep holes – Helps the condensed milk soak in for extra moisture.
✔ Use room-temperature ingredients – This ensures a smooth frosting.
✔ Chill before serving – This allows the flavors to blend beautifully.
✔ For a crunchier topping – Toast the shredded coconut before adding it to the cake.
Variations & Customizations
Almond Joy-Inspired Cake
- Add ½ teaspoon of almond extract to the frosting for a nutty flavor.
- Sprinkle chopped toasted almonds on top for crunch.
Extra Chocolatey Version
- Stir ½ cup of mini chocolate chips into the cake batter.
- Drizzle with white chocolate in addition to the dark chocolate topping.
Coconut Lovers’ Delight
- Use coconut milk instead of condensed milk for a more intense coconut flavor.
- Add toasted coconut flakes on top for extra crunch.
Gluten-Free Option
- Use a gluten-free chocolate cake mix for a gluten-free version.
Serving Suggestions
🍽 With Fresh Berries – Strawberries or raspberries add a fresh contrast.
🍽 With a Scoop of Ice Cream – Vanilla or coconut ice cream pairs perfectly.
🍽 With a Cup of Coffee – A rich espresso or cappuccino enhances the chocolate flavor.
How to Store & Reheat
Refrigeration
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Freezing
- Wrap individual slices in plastic wrap and freeze for up to 2 months.
- Thaw in the fridge overnight before serving.
Reheating (If You Prefer It Warm)
- Microwave a slice for 10-15 seconds to slightly melt the chocolate topping.
Nutritional Information
⏰ Prep Time: 20 minutes
🔥 Cooking Time: 30 minutes
⏳ Total Time: 50 minutes
🍽️ Servings: 12
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~450 kcal |
| Protein | ~6g |
| Carbs | ~55g |
| Fat | ~22g |
Frequently Asked Questions (FAQs)
1. Can I use homemade chocolate cake instead of a mix?
Yes! You can use your favorite homemade chocolate cake recipe instead of a boxed mix.
2. What can I use instead of sweetened condensed milk?
For a less sweet version, use coconut milk mixed with a little honey or maple syrup.
3. How do I toast coconut for the topping?
- Spread shredded coconut on a baking sheet.
- Bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
4. Can I make this cake in advance?
Yes! This cake actually tastes better the next day as the flavors meld together.
5. Can I use white chocolate instead of dark chocolate?
Absolutely! White chocolate drizzle adds a beautiful contrast to the rich chocolate cake.
Conclusion
This Chocolate Coconut Poke Cake is a truly decadent dessert, combining the best of chocolate, coconut, and cream cheese frosting. Super moist, rich, and packed with flavor, it’s the perfect treat for any occasion.
Whether you’re making it for a family gathering, a holiday celebration, or just to satisfy a sweet craving, this cake is easy to make and guaranteed to impress.
Try it today and enjoy a slice of pure chocolate-coconut heaven!