Lemon Poke Cake with Coconut
User Reviews
5
Lemon Poke Cake with Coconut
Description
The Lemon Poke Cake with Coconut begins with a white cake mix baked in a 13x9-inch pan. Once baked, holes are poked through the cake to allow an evenly poured mixture of sweetened condensed milk and cream of coconut to soak in, infusing moisture and a rich coconut essence. The cake then cools completely before a layer of lemon curd is spread on top, contributing bright, tangy citrus notes that contrast with the creamy base.
A final layering of thawed whipped topping and generous shredded sweetened coconut finishes the cake, lending a creamy texture and added sweetness with a tropical crunch. The combination of these elements creates a dessert that balances moistness, citrus sharpness, and coconut sweetness.
This cake is suited to occasions where a refreshing and rich dessert is desired, pairing well with light beverages and suitable for serving chilled to preserve the creamy topping. It is especially fitting for gatherings during warmer seasons or whenever a lemon and coconut flavor profile is appreciated.
Using cream of coconut (not canned coconut milk) is essential for the proper texture and flavor and is typically found in the beverage mixer aisle. Adjusting the amounts of whipped topping and coconut can be done based on personal preference and original recipe guidance.
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 thawed, such as Cool Whip
- 2 cups sweetened shredded coconut
Instructions
- Prepare the cake according to the box instructions in a 13x9-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.
Notes
- Ensure to use cream of coconut, not coconut milk, for the correct richness; it is commonly located near cocktail mixers in grocery stores.
- The recipe originally used larger amounts of whipped topping and coconut; this version reduces them by half for balance.
- Nutrition details are estimates; ingredient brands and variations may affect calorie and nutrient content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 610kcal | 31% |
| Carbohydrates | 84g | 28% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0g | 0% |
| Cholesterol | 200mg | 67% |
| Sodium | 386mg | 16% |
| Potassium | 272mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 68g | 136% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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