Some desserts never go out of style, and poke cake is one of them. First popularized in the 1970s, poke cakes became a staple at church potlucks, family reunions, and backyard cookouts thanks to one simple trick—poking holes in a freshly baked cake so a delicious filling can seep into every bite. The result is an incredibly moist, flavorful dessert that’s nearly impossible to mess up. While early recipes often featured gelatin, today’s poke cakes have evolved into endless variations using pudding, fruit sauces, chocolate, or creamy milk mixtures like this tropical-inspired version.

This Coconut Poke Cake is dressed up for Independence Day with red, white, and blue sprinkles, making it the perfect addition to your Fourth of July celebration. The fluffy white cake creates a blank canvas that can easily be customized for any season—pastel sprinkles for Easter, orange and black for Halloween, or festive red and green for Christmas. Best of all, it’s a make-ahead dessert that tastes even better after a night in the refrigerator, leaving you more time to enjoy the holiday with family and friends.

4th of July Coconut Poke Cake

Ingredients

  • 1 box white cake mix (plus ingredients listed on the box: 1 cup water, 3 large eggs, 1/3 cup vegetable oil)
  • 1 (14-ounce) can cream of coconut
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (16-ounce) container frozen whipped topping, thawed
  • 1 (8-ounce) bag sweetened shredded coconut
  • Red, white, and blue sprinkles

Directions

  • Preheat oven to 350°F and grease a 13 x 9-inch baking pan.
  • Prepare the cake according to the package directions. For a richer cake, use whole eggs instead of egg whites if the mix calls for whites only.
  • Bake for approximately 28 minutes or until a toothpick inserted in the center comes out clean.
  • While the cake is still warm, use a fork to poke holes all over the top.
  • In a bowl, whisk together the cream of coconut and sweetened condensed milk until smooth.
  • Slowly pour the mixture evenly over the warm cake, allowing it to soak into the holes.
  • Let the cake cool completely.
  • Spread the whipped topping over the cake and sprinkle generously with shredded coconut.
  • Finish with red, white, and blue sprinkles.
  • Refrigerate until well chilled before serving.

Food Fairy Tips

  • The cake is even better after chilling overnight, giving the filling plenty of time to soak in.
  • Toast half of the coconut before sprinkling it over the cake for added flavor and a little crunch.
  • Don’t confuse cream of coconut with coconut cream—they are different products. Cream of coconut is sweetened and is commonly found near the cocktail mixers.
  • Change the sprinkles to match any holiday or celebration:
  • Pastels for Easter
  • Red and pink for Valentine’s Day
  • Orange and black for Halloween
  • Red and green for Christmas
  • School colors for graduations or game day parties
  • Store covered in the refrigerator for up to four days.
Search ingredients at FOOD CITY.

Dishing It Out is a place for Aneisa Rolen to share favorite recipes that require minimal preparation, limited culinary knowledge, yet provide maximum flavor, designed for the hesitant cook who loves good food but isn’t particularly a culinary enthusiast. The recipes provided will accompany the videos, making cooking accessible even to the most reluctant chefs.

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