If you’re looking for an easy Southern dessert that never fails to impress, this Salted Caramel Coconut Poke Cake is the recipe to make. A moist buttery-coconut cake is soaked with rich caramel sauce, then topped with a fluffy whipped cream frosting and finished with toasted coconut, crunchy pecans, and a sprinkle of flaky sea salt. Every bite is the perfect balance of sweet, salty, buttery goodness, making this poke cake an irresistible dessert for holidays, potlucks, family gatherings, or anytime you’re craving a classic Southern treat with a delicious caramel twist.

Easy Salted Caramel Coconut Poke Cake Recipe

One of the best things about poke cakes is that they’re meant to be easy, low-stress desserts, and most start with a boxed cake mix. While I bake from scratch nine times out of ten, I have no problem reaching for a cake mix when it comes to recipes like this. My philosophy has always been that baking should be enjoyable, not intimidating. If using a cake mix helps you get a homemade dessert on the table with confidence, then I say go for it. The end result is still absolutely delicious.

What makes this Salted Caramel Coconut Poke Cake so irresistible is the incredible combination of flavors and textures. The tender coconut cake is soaked with rich caramel, then topped with a cloud of whipped cream and finished with toasted sweetened coconut, crunchy pecans, and a light sprinkle of flaky sea salt. Every bite is sweet, buttery, creamy, and just a little salty—the kind of dessert that’s impossible to resist from the first forkful to the last.

Key ingredients you’ll need to make easy Salted Caramel Coconut Poke Cake: (Scroll down for full printable recipe card and quantities.)

Cake – This cake begins with a box of butter cake mix. You can use a yellow cake mix as well. You’ll also need large eggs, vegetable oil and water called for on the package to prepare.
Flour – Cake mixes have dwindled in size. Self rising flour expands the cake batter mixture.
Coconut – Sweetened flaked coconut adds texture.
Nuts – Toasted pecans for crunch.
Caramel – Use a thick caramel sauce or dulce de leche for a gooey buttery texutre and flavor.
Whipped Cream – Whipped topping like Cool Whip for a fluffy and easy frosting.
Salt – Kosher salt sprinkled on top adds that sweet and salty vibe.

How to Make Caramel Coconut Poke Cake Recipe

Heat Oven and Prepare Pan – Spray a 13×9-inch baking pan with cooking spray. Set aside.
Toast Pecans and Coconut – Spread the pecans and 1/2 cup of flaked coconut on a sheet pan in a single layer. Place the pan into preheated 350 degrees f oven toasting until golden brown.
Make the Cake Batter – Prepare the butter cake per the package directions using the amounts of eggs, oil and water recommended. Stir in flaked coconut. Pour mixture evenly into the prepared pan.
Oven – Bake in the preheated 350°F oven per the recipe until golden and a cake tester or toothpick inserted into the center comes back clean.
Poke Holes Over the Cake – Remove from the oven and immediately poke the cake generously using a fork or for larger holes the handle of a wooden spoon.
Add Caramel – Pour 1 cup caramel over the hot cake. Spread evenly gently pressing into the holes. Cool completely.
Frost Top of Cake – After cooling, frost the top with whipped cream. Drizzle with the remaining caramel and sprinkle with kosher salt. Top with toasted coconut and pecans.

Kitchen Equipment to Make Coconut Caramel Cake

Electric mixer. You can use a stand mixer or a hand mixer.
Large bowl.
Baking sheet pan.
13×9-inch cake pan.
Measuring cups and measuring spoons.
Offset icing spatula for frosting the cake.

Recipe Variations, Tips and Substitutions

Cake – The base for this cake can also be made entirely from scratch using my Old Fashioned Butter Cake recipe or using a butter cake mix, either way it’s a stunner.
Whipped Cream – To keep things simple you can use thawed whipped topping for the frosting on this cake. If you prefer to make your own whipped cream instead, you certainly can. Keep in mind, it won’t be as stable as whipped topping so the cake won’t last as long.
Liquid – There are all sorts of ways you can “doctor” cake mixes. For example, you could replace the amount of water called for with full-fat coconut milk, coconut cream or use unrefined coconut oil in place of vegetable oil.
Coconut Extract – If you want to amp up the coconut flavor even more, you could add 1 teaspoon of coconut extract to the cake batter.
Toasted Coconut and Pecans Add Flavor – It’s well worth the small amount of effort it takes to toast the coconut and pecans for the depth of flavor that it adds. Don’t skip it.
Icing Options – You could top this cake with a cream cheese frosting or a vanilla buttercream in place of whipped cream.
Salt – You can omit the salt on top, if preferred.
Caramel – Dulce de leche is often found on the Hispanics foods aisle of most grocery stores including Walmart and Target. It’s super thick so you may need to warm it slightly in the microwave prior to adding to the cake.

Storage and Leftovers

Leftovers – Store Caramel Coconut Poke Cake covered with plastic wrap or transfer to an airtight container, chilled in the refrigerator for up to 4 days.
Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and enjoy!

More Poke Cake Recipes to Make

Island inspired Hawaiian Pineapple Coconut Poke Cake.
Lemon Burst Poke Cake packs a bite of lemon in every bite.
Party any day of the year with this Cheesecake Birthday Poke Cake.
Strawberries and Cream Poke Cake is a guaranteed hit.
Rich and fudgy Rocky Road Fudge Poke Cake.
Carrot Cake Poke Cake is an easy and impressive cake to serve.
If you like the pie you’ll love this Key Lime Poke Cake.
Orange Dreamsicle Jello Poke Cake from Tidy Mom.

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