Description

Enjoy a taste of the tropics with this easy Sugar-Free Coconut Cream Sundae Cake! Featuring a soft, fluffy coconut cake base, a rich and creamy coconut milk soak, and a light whipped topping finished with golden toasted coconut, this irresistible poke cake delivers bakery-style indulgence without added sugar. Made with a sugar-free cake mix and your favorite zero-sugar sweetener, it is perfect for summer gatherings, potlucks, holiday celebrations, or make-ahead family desserts. With just three simple preparation steps, this creamy coconut dessert is easy to make and even easier to love.

Ingredients

Scale

For the Cake Base

1 box (approximately 13–16 oz) sugar-free white or yellow cake mix
Eggs, oil, and water or milk as required by the cake mix package
1 teaspoon coconut extract

For the Coconut Cream Soak

1 can (13.5–14 oz) unsweetened full-fat coconut milk
1/2 cup granulated sugar-free sweetener, such as allulose or a monk fruit blend
1 teaspoon vanilla extract

For the Topping

1 container (8 oz) sugar-free whipped topping, thawed, or homemade sugar-free whipped cream
1 1/2 cups unsweetened shredded coconut, toasted
1/2 cup unsweetened coconut chips, toasted (optional)
Fresh raspberries, optional
Sugar-free white chocolate curls, optional
Fresh lime zest, optional

Instructions

Step 1: Bake and Poke the Cake

Preheat the oven according to the cake mix package instructions. Grease a 9 × 13-inch baking dish.
Prepare the cake batter according to the package directions, adding 1 teaspoon of coconut extract.
Pour the batter into the prepared baking dish and bake according to the package instructions, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for approximately 10 minutes.
Using the handle of a wooden spoon or a large straw, poke holes evenly across the cake, spacing them about 1 inch apart.

Step 2: Add the Coconut Soak and Chill

In a medium bowl, whisk together the unsweetened coconut milk, sugar-free sweetener, and vanilla extract until the sweetener is dissolved as much as possible.
Slowly pour the coconut mixture evenly over the warm cake, allowing it to seep into the holes.
Cover the baking dish and refrigerate for at least 2 hours to let the cake absorb the coconut cream mixture.

Step 3: Decorate and Serve

Spread the sugar-free whipped topping evenly over the chilled cake.
Sprinkle the toasted shredded coconut and optional toasted coconut chips over the topping.
Add fresh raspberries, sugar-free white chocolate curls, or lime zest if desired.
Refrigerate for at least 1 additional hour to allow the layers to set.
Slice into squares and serve chilled.

Notes

Toast the coconut carefully: Toast the shredded coconut and coconut chips in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently until golden brown.
Use canned coconut milk: Full-fat canned coconut milk provides the richest flavor and creamiest texture. Stir or whisk it well before measuring.
Check your sweetener: Allulose and monk fruit blends vary in sweetness. Taste the coconut soak and adjust the amount to suit your preferred sweetness.
Allow enough chilling time: The cake needs time to absorb the coconut mixture and set properly. Overnight refrigeration produces an especially moist, flavorful dessert.
Make it dairy-free: Choose a dairy-free whipped topping and a cake mix that meets your dietary requirements.
Storage: Cover and refrigerate leftovers for up to 4 days. Keep the cake chilled until serving.
Homemade topping option: Whip 1 cup of cold heavy cream with approximately 2 tablespoons of powdered sugar-free sweetener and a splash of vanilla until stiff peaks form. For a dairy-free version, use a suitable coconut-based whipping cream.

Prep Time: 20 minutes
Cook Time: 25–35 minutes, depending on the cake mix
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 300–380 kcal
Fat: 20–27 g
Carbohydrates: 20–35 g
Fiber: 2–4 g
Protein: 3–5 g