Strawberry Coconut Poke Cake (Light, Creamy & Dreamy!)

This Strawberry Coconut Poke Cake is light, creamy, and dreamy! Made with a white cake mix, vanilla pudding, whipped cream, coconut, and fresh strawberries, it’s the perfect cool dessert for potlucks and gatherings.

The Story Behind This Cake

Ever had one of those baking moments where the plan goes out the window, but the end result turns out even better than expected? That was me earlier today.

I headed to the kitchen planning to make a Hawaiian Cream Cake—pineapple, coconut…the whole tropical vibe. Trust me when I say I was looking forward to it, more than you can imagine.

But wouldn’t you know it, the pineapple I thought was in my pantry was nowhere to be found. This is a conundrum on multiple levels (and very out of character for me, not to have crushed pineapple in the house)!

Upping the ante. . .the clock was ticking, I needed a dessert to take to a friend who just had surgery, and there was no time for a store run. (This story was complicated by a medical appointment that quickly followed dropping off the cake to my friend.)

So, I did what home bakers do best: I improvised.

Sometimes the Plan Goes off the Rails!

I took a hard look at what I did have on hand: cake mix, pudding, sweetened coconut, a can of strawberry pie filling, and fresh strawberries. And in that moment, I realized I still had the makings of a great, fruity cake, one that might just end up even sweeter than the Hawaiian Cream Cake I'd had in mind!

I swapped the pineapple for strawberries, changed up the layers a bit, and hoped for the best.

And friend…this cake turned out light, creamy, dreamy, and absolutely divine. The flavors of sweet coconut, creamy pudding, and bright strawberry come together in the most refreshing way. It’s one of those desserts that tastes like sunshine—cool, soft, and perfect for sharing.

I'm thrilled to offer this recipe to you. If you’ve ever needed a last-minute dessert with “wow” factor, this one’s for you. And best of all, it's super-simple!

At a Glance

Skill Level: Easy (great for beginner bakers!)
Flavor Profile: Light, creamy, coconut-kissed with fresh strawberry flavor
Options Included: Homemade or shortcut topping, berry substitutions
Best For: Potlucks, summer parties, church socials, last-minute gatherings

Strawberry Coconut Cake Ingredients

You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you will need. These are simple ingredients you might already have on hand. If not, your local grocery store should have all of these things.

For the Cake:

• 1 box white cake mix
• Ingredients as listed on the box (eggs, oil, water)
• ⅔ cup sweetened shredded coconut (stirred into the batter)

For the Pudding Layer:

• 1 small (3.4 oz) box instant vanilla pudding
• 2½ cups cold milk

For the Strawberry Layer:

• 1 can strawberry pie filling (lightly mashed so it spreads easily)

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2–3 tablespoons powdered sugar (to taste)
• 1 tablespoon instant vanilla pudding mix (to stabilize)
• ½ teaspoon vanilla extract (optional)

For the Topping:

• Sweetened shredded coconut (about half a cup)
• Fresh strawberries, sliced or fanned for decoration

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How to Make Strawberry Coconut Poke Cake

This comes together so easily! It's pretty much foolproof, friends!

Preheat your oven and bake the white cake in a 9×13” pan according to package directions.

Stir ⅔ cup sweetened shredded coconut into the batter before baking.

Once the cake comes out of the oven, let it rest for about 3–5 minutes, then poke holes all over the warm cake using the handle of a wooden spoon or a fork.

In a mixing bowl, whisk the vanilla pudding with 2½ cups cold milk for about 1 minute—just until combined. You want it pourable, not fully thickened.

Pour the loose pudding evenly over the warm cake, allowing it to seep into the holes.

Spoon the strawberry pie filling over the pudding layer, spreading gently.

Place the cake in the refrigerator to begin setting.

Meanwhile, whip the heavy cream with powdered sugar, vanilla (optional), and instant pudding mix until thick and fluffy.

Spread the whipped cream over the chilled cake.

Sprinkle with additional coconut and garnish with sliced fresh strawberries.

Chill at least 2–4 hours before serving (overnight is even better!).

What to Expect from this Cake

This strawberry poke cake is cool, creamy, and refreshing—an ideal dessert when you want something sweet but not heavy. It's going to be perfect in the summertime, but I also feel like folks would love it on their christmas table, as well. (What is it about coconut that makes me think of Christmas?)

The pudding melts into the warm cake, creating a soft, custard-like texture, while the strawberry filling adds bursts of fruity flavor. (Talk about an amazing combination of flavors!) The coconut offers just the right hint of tropical sweetness, and that fluffy whipped topping ties it all together.

And can we just pause for a moment to talk about the fanned strawberries? They are absolute perfection and so, so easy to make. (Hey, they make it look "fancy." What can I say? I love a fancy cake!)

Every bite of this Strawberry Coconut Poke Cake feels like a little cloud of strawberry-coconut bliss!

Variations to this Recipe

Obviously I'm enamored with this cake as-is, but I am thinking about other flavor combinations. Here are a few that come to mind:

Lemon Blueberry Coconut: Hear me out. Lemon cake with coconut added, then blueberry pie filling in place of the strawberry. (Can you even imagine?)

Pineapple: The Hawaiian Poke cake I had in mind used a can of crushed pineapple on the cake before adding the pudding layer. (Yum!)

Cherry Chocolate: Start with a chocolate cake and top with chocolate pudding, cherry pie filling, and coconut on top of the whipped cream. Top with maraschino cherries.

Berry Medley: Use blue and red berries on top for a red, white, and blue summer version of this dessert.

Swap out the pudding with the flavor of your choice: Choose from banana, coconut, butterscotch, and so many more. Just coordinate the pie filling with the flavor of pudding.

Out of the Box Baking Tips & Hacks

• Warm cake works best! Pouring the pudding over a warm cake helps it soak deeply for extra moisture.
• No strawberry pie filling? Try raspberry, cherry, or mixed berry.
• Want more coconut flavor? Add ½ teaspoon coconut extract to the cake batter or whipped cream.
• Short on time? Substitute an 8-oz tub of Cool Whip for the homemade topping.
• For a bakery-style finish, fan your strawberries on top like petals.

Make-Ahead & Storage

• Best made the day before—flavors deepen overnight.
• Store covered in the fridge for up to 3 days.
• Not freezer-friendly once assembled (whipped topping won’t hold).

Other Coconut Favorites from Out of the Box Baking:

If you love coconut you're going to enjoy these recipes!

Dolly Parton Coconut Cookies with Lemon Glaze: If you love the bright flavors of coconut and lemon you’re going to flip over these cookies. They come together in minutes and start with a simple box of Dolly Parton cake mix. 

Easy Coconut Cream Pie: In this post I'm going to show you how to make my very favorite pie of all time: Coconut Cream Pie. It's lush, rich, sweet, and loaded with coconutty goodness! Perfect for special occasions or any day of the week!

Dolly Parton Pineapple Coconut Cake: Whip up a tropical treat with this easy 3-ingredient Dolly Parton Pineapple Coconut Cake! Bursting with bold coconut flavor and juicy pineapple, it’s a simple, delicious dessert perfect for summer—or any time you're craving something sweet and sunny.

Traditional Coconut Cake: Coconut cake is a popular offering in the south, but there’s no reason why we need to limit it geographically! This luscious cake is perfect for families across the globe and great for Christmas, Easter, and every day in-between! 

Delicious Lemon Coconut Bars: If you’re in the mood for some tropical flavors in the ease of a bar, have I got a special treat for you! You’re going to adore this simple lemon coconut bar. Best of all, it starts with a box of cake mix! 

Easy Chocolate Coconut Balls: If you love the sweet, tropical taste of coconut wrapped in rich chocolate, these easy chocolate coconut balls are your new go-to treat. With a creamy coconut filling that’s soft and chewy, coated in a smooth chocolate shell, they’re reminiscent of your favorite candy bar—but even fresher and more satisfying. Best of all, they come together quickly with just a handful of ingredients.

I've got a lot more than that--so many, in fact, that I'm putting together a round-up of my Coconut recipes. Stayed tuned for more on that!

That's it for this post.

Thanks for stopping by, friends! I'm so happy you did. Before you go, why not pin some photos to your Pinterest boards. And please leave a comment if you bake this delicious cake.

About the Baker

Hi! I’m Janice, the creator behind Out of the Box Baking, where I share simple, delicious recipes that often begin with a box of cake mix—but get transformed into something extraordinary. I’m all about making baking approachable, joyful, and just a little bit creative. If you love easy desserts with a homemade touch, you’re in the right place!