The half-life of sucrose in coke under good storage conditions is ~2 weeks[0]. Modestly higher temperatures, such as during transport, reduces that to hours. The internet suggests that that coke is typically consumed 4-12 weeks after manufacturing, depending on the supply chain. Even in the most optimistic scenario, no more than 25% of the sucrose remains when you drink it. Realistically, it will round to 0%. Almost no one has drank a coke that still had sucrose in it.
The process is slower than enzymatic catalysis in the body (seconds to minutes) but still quite fast.
[0] I used an LLM to run the math but the result passes a cursory eyeball test.
The half-life of sucrose is greatly reduced by acidity and to a lesser extent temperature. It is stable for centuries in a neutral pH when kept cool but that describes almost nothing we do with sugar in foods.