This Strawberry Coconut Poke Cake is a dreamy dessert that combines luscious strawberry flavor with the tropical sweetness of coconut in every bite. Moist vanilla cake is infused with a vibrant strawberry glaze, creating a burst of fruity freshness that’s perfectly balanced by creamy coconut topping. Ready in just 50 minutes, it’s a treat that’s as easy to make as it is irresistible.
The cake’s soft, tender crumb pairs beautifully with the juicy, tangy strawberry filling, while the coconut topping adds a silky, indulgent finish. Each slice offers a delightful contrast of textures and flavors, making it a crowd-pleaser for any occasion. Whether you’re hosting a summer gathering or simply treating yourself, this dessert is sure to leave everyone craving more.
What You’ll Need
- 1 box yellow cake mix (plus the ingredients listed on the back to prepare, such as eggs, oil, and water)
- 2 cups sweetened coconut flakes, divided (½ cup for the batter, 1½ cups for topping)
- 6 ounces strawberry Jell-O mix (1 standard package)
- 1½ cups hot water (for dissolving the Jell-O)
- 1½ cups strawberry preserve (microwave for easier spreading)
- 8 ounces Cool Whip Whipped Topping, thawed (1 standard tub)
How to Make Strawberry Coconut Poke Cake
- Make the cake: Prepare the yellow cake batter according to the package instructions. Fold in ½ cup shredded coconut into the batter. Pour into a well-greased 9×13-inch cake pan and bake as directed on the package. Let the cake cool completely.
- Poke the cake: Using the handle of a wooden spoon, poke holes evenly across the entire surface of the cake. Be careful not to poke all the way through to the bottom.
- Soak with Jell-O: In a bowl, whisk together the strawberry Jell-O mix and 1½ cups hot water. Let it sit for 5 minutes, stirring occasionally, until fully dissolved. Pour the mixture evenly over the cake, allowing it to soak into the holes.
- Add the preserve: Heat the strawberry preserve in the microwave for 30 seconds to soften. Spread it evenly over the top of the cake.
- Frost and top: Let the cake cool for about 15 minutes. Spread the thawed Cool Whip evenly over the top. Sprinkle the remaining 1½ cups coconut flakes over the Cool Whip.
- Serve and enjoy: Slice and serve immediately, or refrigerate until ready to enjoy. Store any leftovers in the fridge.
Sweet Topping Ideas to Elevate Your Cake
While the recipe calls for Cool Whip and coconut flakes, you can get creative with toppings! Try adding fresh strawberry slices for a burst of freshness or drizzle white chocolate ganache for extra indulgence. For a tropical twist, sprinkle toasted coconut flakes or add a handful of crushed macadamia nuts for a delightful crunch.
Perfect Pairings: Serving Suggestions
This Strawberry Coconut Poke Cake is a crowd-pleaser on its own, but pairing it with vanilla ice cream or a dollop of whipped cream takes it to the next level. Serve it chilled for a refreshing dessert at summer gatherings or alongside a cup of hot tea for a cozy treat. It’s also a great addition to brunch menus!
Storing and Keeping It Fresh
Store your cake in an airtight container in the refrigerator for up to 3 days. If you need to make it ahead, prepare the cake and poke holes, but wait to add the Jello mixture and toppings until just before serving. For longer storage, you can freeze the cake (without toppings) for up to 1 month—just thaw and add the final touches when ready to enjoy.
Quick Tips for a Stress-Free Bake
To save time, use a pre-made yellow cake from the bakery instead of baking from a mix. If you’re short on ingredients, swap the strawberry preserve for raspberry or apricot jam for a similar fruity flavor. For a quicker soak, dissolve the Jello mix in boiling water and let it cool slightly before pouring it over the cake.
Common Questions Answered
Can I use fresh strawberries instead of preserves? Absolutely! Blend 1½ cups of fresh strawberries with a bit of sugar to create a homemade spread. Can I make this gluten-free? Yes, simply use a gluten-free yellow cake mix and ensure all other ingredients are gluten-free. For a lighter version, swap Cool Whip with homemade whipped cream sweetened lightly with powdered sugar.
Strawberry Coconut Poke Cake Recipe
Ingredients
Cake Ingredients
- 1 box yellow cake mix, plus the ingredients listed on the back to prepare
- 2 cups sweetened coconut, divided
- 6 ounces strawberry jello mix, (1 package)
- 1½ cups hot water
- 1½ cups strawberry preserve
- 8 ounces Cool Whip Whipped Topping, thawed, (1 tub)
Instructions
- Make the cake. Prepare the yellow cake batter per the package’s instructions. Fold ½ cup shredded coconut into the batter. Bake in a well-greased 9X13-inch cake pan per the package’s instructions.
- Poke. Once the cake has cooled completely, poke holes over the entire surface with the handle of a wooden spoon. Do not poke all the way to the bottom.
- Soak. Whisk together the Jello mix and the hot water. Let it sit for 5 minutes, stirring occasionally, until the Jello mix has dissolved into the water. Pour the mixture evenly over the cake.
- Add the preserve. Heat the strawberry preserve for 30 seconds in the microwave and then spread it evenly over the cake.
- Frost. Give the cake 15 minutes or so to cool before spreading the cool whip evenly over the top. Sprinkle the cool whip with the remaining coconut flakes.