Lemon Poke Cake with Coconut

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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