Skip to Content

Chocolate Coconut Cream Poke Cake

Chocolate Coconut Cream Poke Cake is unexpectedly moist and absolutely scrumptious. The coconut paired with the chocolate gives it a slight almond flavor.


When I was first introduced to poke cake, it was a yellow cake. I wondered if I could do it with a chocolate cake. This was many years ago before poke cakes were the in thing. So I attempted it and loved it. And it’s super easy!

That first poke cake I was introduced to is the Pina Colada Poke Cake. It is also delicious but different. It’s flavor combination is very different.


Let’s talk about coconut. Many people don’t like coconut. But when you get down to it, they don’t like the texture of coconut. If the flavor could be separated from texture, they may actually like it. Coconut has a similar flavor to almond. 

Because this recipe uses cream of coconut, you won’t have the texture of coconut. It give people a chance to experience coconut flavor. And often times if people aren’t told that it has coconut in it, they won’t even know. They will think it has almond flavoring. 

What do you use to make the holes in the cake?

I use a straw. Some people like to use the big fat straws. But I just use a straw that I have on hand. You can also use the handle end of a wooden spoon. 

Yield: 12 servings

Chocolate Coconut Cream Poke Cake

Chocolate Coconut Cream Poke Cake

Chocolate Coconut Cream Poke Cake is unexpectedly moist and absolutely scrumptious. The coconut paired with the chocolate gives it a slight almond flavor.

Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes


  • 2 1/4 cups AP flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup shortening
  • 1 3/4 cups sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 1/3 cups cold water
  • 1 - 15 oz can of cream of coconut


  1. Preheat oven to 350. 
  2. Grease a bundt pan and set aside. 
  3. In a large bowl, mix together flour, cocoa powder, soda & salt with a whisk. Set aside. In Kitchenaid mixer with whisk attachment or in a bowl with hand mixer, beat shortening on high speed for 30 seconds. 
  4. Add sugar & vanilla. Mix until well combined. Add eggs. Mix until well combined. Slowly add dry ingredients and water, alternating until well mixed. 
  5. Pour into bundt pan. Bang the pan on the counter a couple times to remove air bubbles. Bake until done. 35- 55 minutes.
  6. Once baked, remove from oven. Using a straw poke a bunch of holes all over the cake while still hot. Pour 1 can cream of coconut over the top of the cake. 
  7. Cool until completely cool. Place plate over the top of the pan and flip. Enjoy!


Cream of coconut can be found with the mixed drinks ingredients. It should be less expensive in your local grocery store than on Amazon.

Also occasionally the cream of coconut will have a thick layer at the top of the can. I just pour all of it into the mixing bowl of my immersion blender and blend away before pouring it over the cake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 700Total Fat: 39gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 140mgSodium: 383mgCarbohydrates: 81gFiber: 3gSugar: 49gProtein: 9g
This recipe is part of our  Christmas Desserts & Candies Series.  Also check out all our Christmas Posts in one place at our Homemade Christmas page.

Meet Kerry

Why not join us on Pinterest: Coffee With Us 3  or hangout with us on Facebook:  


Coffee With Us 3 will use the information you provide on this form to be in touch with you and to provide updates and marketing. Please let us know all the ways you would like to hear from us:

You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at We will treat your information with respect. For more information about our privacy practices please visit our website. By clicking below, you agree that we may process your information in accordance with these terms.

We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp’s privacy practices here.

Don’t forget to pin!

Cathy Waterstradt

Monday 13th of August 2018

Wow a friend of my moms made this many years ago and she wouldn't give me the full recipe and I haven't had any since. So glad u shared this. I'm sure it will be awesome. Been looking for this recipe for so long. Thank you

Melinda Dartmann

Saturday 21st of December 2013


Tammy Doiel

Monday 16th of December 2013

I love how simple this is! Thanks for linking up with the Tasty Tuesday's Link-up. I have pinned your post to the Tasty's Tuesday's Pinterest Board!

sarah k @ the pajama chef

Friday 13th of December 2013

i love chocolate & coconut together, and i love that you made this cake from scratch. that's what turns me off to so many poke cakes...cake mix, no thanks :)

Bismah Abdelgawad

Tuesday 10th of December 2013

Wow this looks so yummy! This is the first time I have heard of this cake variety. We are also lovers of the combination of chocolate and coconut in our home so we will have to try this. Thank you for sharing! Stopping by from "Tasty Tuesdays". Following you via G+ and Twitter. Have a great day :) Bismah @

Kerry C

Tuesday 10th of December 2013

Thanks for stopping by. I love poke cakes and chocolate and coconut are just so good together.

Skip to Recipe