There’s something so nostalgic about a poke cake—it’s soft, moist, and always a crowd pleaser.
This strawberry poke cake is bursting with creamy coconut flavor, topped with whipped cream and shredded coconut for a tropical twist.
Why You’ll Love This Recipe
It’s incredibly easy to make with a simple cake mix base.
The strawberry and coconut combination is light, refreshing, and perfect for summer gatherings.
The condensed milk and cream of coconut make the cake extra moist and flavorful.
It can be made ahead and stored in the fridge until ready to serve.
What You’ll Need (Ingredient Highlights)
Strawberry cake mix forms the base and keeps things simple.
Strawberry Nesquik powder adds a boost of strawberry flavor.
Sweetened condensed milk creates richness and moisture.
Cream of coconut adds tropical sweetness that pairs beautifully with strawberries.
Cool Whip and shredded coconut bring a fluffy, creamy finish on top.
Pro Tips Before You Start
Warm the can of cream of coconut before opening so it’s easy to pour and mix.
Poke the cake while it’s still warm so the milk mixture soaks in better.
Chill the cake for at least a few hours before serving for the best texture.
Toast the shredded coconut if you want a nutty crunch on top.
How to Make Strawberry Poke Cake
Step 1 – Bake the cake
Preheat oven to 350°F and spray a 9×13 pan.
Prepare the cake mix according to package instructions, substituting milk for water.
Add Nesquik powder, then bake 28–30 minutes.
Step 2 – Poke the cake
Once baked, use a fork to poke holes all over the warm cake.
Step 3 – Mix the filling
Warm cream of coconut slightly, then mix with sweetened condensed milk.
Step 4 – Fill the cake
Drizzle the milk mixture evenly over the poked cake, letting it soak in.
Smooth with the back of a spoon.
Step 5 – Chill
Cool on the counter, then refrigerate until fully chilled.
Step 6 – Finish with topping
Spread Cool Whip over the cake and sprinkle with shredded coconut before serving.
What to Serve It With
Pair with fresh strawberries or mixed berries on top.
Serve alongside a hot cup of coffee or iced tea.
Add a scoop of vanilla or strawberry ice cream for an indulgent treat.
Variations / Substitutions
Swap Cool Whip for homemade whipped cream for a fresher taste.
Use chocolate cake mix for a chocolate-strawberry version.
Replace coconut topping with crushed freeze-dried strawberries for extra fruitiness.
Storage & Leftovers
Refrigerate covered for up to 4 days.
Freeze individual slices tightly wrapped for up to 2 months.
Serve chilled straight from the fridge for best flavor.
FAQs
Can I make this cake ahead of time?
Yes, it’s best when chilled overnight, so it’s a great make-ahead dessert.
Can I use fresh strawberries in the cake mix?
Yes, fold in diced fresh strawberries for more texture and flavor.
Do I have to use cream of coconut?
It gives the best flavor, but you could replace it with coconut milk (though it will be less sweet).
Can I toast the coconut topping?
Yes, lightly toasting it adds crunch and nuttiness.
Will this cake be very sweet?
It’s sweet, but the strawberry and coconut balance the richness nicely.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely—just whip heavy cream with a little sugar until fluffy.
Final Thoughts
This strawberry poke cake is soft, creamy, and full of fruity flavor.
It’s the perfect dessert for summer parties, potlucks, or whenever you need an easy yet impressive treat.