The perfect springtime dessert, this Lemon Poke Cake with Coconut starts with a cake mix that is soaked in a sweet coconut milk mixture, topped with lemon curd, and then finished off with whipped topping and coconut.
It’s no secret that I’m a lemon lover! Want more lemon desserts? Try these Lemon Bars or this Lemon Meringue Pie for some of my favorites.
Lemon = Love
Coconut = Love
Coconut soaked cake, topped with lemon curd, then whipped topping and coconut = how could you not love??
I first made this cake as an Easter dessert back in 2012. And to this day, it is still one of my favorite desserts. It has everything in it that I love!
If you have never had a poke cake before, you are in for a treat. Normally not a fan of soggy cake, it’s surprising that I love poke cakes so much. And this one is really moist. It’s almost like a tres leches cake, minus one milk, but elevated with the lemon curd and coconut flavors.
Ingredients
- Cake Mix (plus ingredients): You need a cake mix for a 13×9-inch cake, plus the ingredients it calls for to make the cake. Mine called for eggs, oil, and water.
- Sweetened Condensed Milk: Make sure you are not using evaporated milk.
- Cream of Coconut: Cream of coconut is different than coconut milk or coconut cream. It can usually be found in the section of the grocery store with the drink mixers.
- Lemon Curd: I like to make my homemade lemon curd, but you can easily use store bought lemon curd, as well.
- Cool Whip: I like to use frozen whipped topping to make this easy, but you can also use sweetened whipped cream.
- Coconut: I usually just add on the coconut as is, but it would also be delicious with toasted coconut!
How to Make Lemon Poke Cake with Coconut
STEP 1: Start by preparing your cake mix according to the package directions. You want to make this in a 13×9-inch baking pan.
STEP 2: When the cake comes out of the oven, poke holes all over the top of the cake. I use a wooden skewer or the handle of a wooden spoon works, as well.
STEP 3: Combine the sweetened condensed milk and the cream of coconut, and pour this mixture over the top of the warm cake. Pour this as evenly as possible. Then let the cake cool completely.
STEP 4: Once the cake is cool, spread the lemon curd over the top. Cover the cake and refrigerate it at this point. I like to give it at least 2 hours.
STEP 5: Once the cake is thoroughly chilled and you are ready to serve, spread the whipped topping over the top of the cake.
STEP 6: The last step is to add the coconut to the top. Then cut into slices and serve!
Tips and Tricks
You want to make sure that you add the milk mixture while the cake is still hot/warm so that they will soak into the cake.
You’ll want to stir the lemon curd well before adding it to the top of the cake, just because it sets up while it is in the refrigerator and you want it a spreading consistency. If you are using store bought lemon curd, this is especially important because it tends to be thicker and harder to spread.
When you are adding the whipped topping, be gentle as you are spreading. It’s easy to mix in the lemon curd, but you want to keep them in separate layers.
Keep this cake refrigerated until serving. It is best cold!
Love Coconut and Lemon?
Coconut Snowball Cupcakes
Toasted Coconut Ice Cream
Coconut Bread
Lemon Cheesecake
Lemon Sunshine Cupcakes
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Lemon Poke Cake with Coconut
Ingredients
- 1 white cake mix ,plus ingredients called for on box to make the cake
- 14 oz sweetened condensed milk
- 15 oz cream of coconut
- 2 cups lemon curd
- 8 oz frozen whipped topping (such as Cool Whip) ,thawed
- 2 cups sweetened coconut
Instructions
- Prepare the cake according to the box instructions in a 13×9-inch baking pan.
- While the cake is baking, combine the sweetened condensed milk and cream of coconut in a bowl and whisk until combined..
- Remove the cake from the oven and pie holes through the cake with a wooden skewer, or the handle of a wooden spoon.
- While the cake is still warm, pour the coconut mixture evenly over the top of the cake. Let the cake cool completely.
- Once cooled, spread the lemon curd evenly over the top of the cake. Cover with plastic wrap and refrigerate the cake until fully cooled.
- When ready to serve, spread the whipped topping over the top of the cake. Sprinkle the coconut on top.
Linda Hielscher says
I made this cake about a week ago. At first it hadn’t had but a few hours in the refrigerator and I thought it was to sweet. After sitting in the fridge overnight the cake transformed. Oh my … sinfully good. I did leave off the lemon curd (requested by children) and they devoured it. I will make this again and again.
Shelba May says
I am glad. Was this your original recipe?
Shelba May says
I’ve made this cake twice since it was first published on Recipe Lion. It was a tremendous hit both times and I class it as the best cake I have ever made.
Deborah says
Your comment just made my day! Thank you!
Polly says
I am a diabetic and was wondering if I could use the plain coconut milk instead the coconut cream and also the low sugar condensed milk in the recipe. The sugar content in this pie would shoot my blood sugar sky high. It sounds like a nice flavored cake with the lemon curd and want to try it but usually have to modify the sweet ingredients. Thank you for the recipe and will hopefully be able to make a great pie like yours but without all the sweet things and sub with lower sugar ingredients.
Deborah says
@Polly, I’m not sure if coconut milk would work, simply because it is so much thinner than the cream. It may work if you used a smaller amount, but I haven’t tried using it as a substitution. And I haven’t tried the low sugar condensed milk, but I’m guessing it would be a fine substitution.
marcie@flavorthemoments. says
cream of coconut is one of the most decadent things in this world, and coupled with lemon curd, I’d be in heaven!
theGoodiePlate says
I absolutely love lemons and coconut. Together they are deliciously amazing! This looks so good 🙂
bigFATcook says
Yummy! I love the way they look! And the coconut… just lovely 😀
grace says
what a marvelous easter dessert–ill have to keep it in mind for next year! it looks awfully easy to make, which is always a plus. 🙂
Heather of Kitchen Concoctions says
I’m a lemon lover too! So refreshing!
Chung-Ah | Damn Delicious says
Can you bring this wonderful cake to my easter family dinner too? 🙂
Cookin' Canuck says
There is not a single bit of this cake that I don’t love. I’m just afraid I wouldn’t be able to stop eating it.
vianney says
What a combo, packed with flavor!! I love lemon in any form,but with coco…oh heaven!
Jennifer | Mother Thyme says
Coconut and Lemon are two of my favorite combinations. This looks amazing and so easy! A definite must try!
Julie @ Willow Bird Baking says
It’s like you read my heart.
Joanne says
Oh how I wish I had been at your Easter dinner. My father HATES citrus so I can never bring any lemony desserts over even though they’re my favorites! it’s so sad.
Deborah says
@Joanne, I would be SO sad if my family hated citrus. I couldn’t live without it!!
kelley {mountain mama cooks} says
Yes, what’s not to love? This looks great! I love lemon and coconut. My hubby would LOVE this!!