web analytics
1.6K Flares Filament.io 1.6K Flares ×

Cake soaked in a coconut milk mixture, then topped with lemon curd, whipped topping and coconut.

Coconut and Lemon Poke Cake on Taste and Tell

Lemon = Love

Coconut = Love

Coconut soaked cake, topped with lemon curd, then whipped topping and coconut = how could you not love??

Coconut and Lemon Poke Cake

This was the dessert that I brought to my family Easter dinner. When I volunteered to bring a coconut dessert, a coconut poke cake kept popping into my head. But I wanted to take it up a notch, and since I’ve been obsessed with lemon curd lately, I thought that a layer of lemon curd would be the perfect addition. And I was right!!

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. So moist, in fact, that it was almost difficult to keep this piece intact to take a picture of it. But I enjoyed every. single. bite.

Coconut and Lemon Poke Cake

Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!

Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter or Feedly or Bloglovin
follow us in feedly
Follow on Bloglovin

Coconut and Lemon Poke Cake
Prep time
Cook time
Total time
Cake soaked in a coconut milk mixture, then topped with lemon curd, whipped topping and coconut.
Serves: 16-20 servings
  • 1 (16.25-oz) white cake mix
  • 1 (14-oz) can sweetened condensed milk
  • 1 (15-oz) cream of coconut (usually found with the drink mixers)
  • 2 cups lemon curd
  • 1 (16-oz) container frozen whipped topping, thawed (such as Cool Whip)
  • 2 cups sweetened coconut
  1. Prepare the cake according to package directions. While still hot, poke holes through the top of the cake with a skewer.
  2. In a bowl, mix together the sweetened condensed milk and cream of coconut. Pour over the warm cake.
  3. When the cake has cooled, spread the lemon curd over the top of the cake. If not serving right away, refrigerate. When ready to serve, top with the Cool Whip and then sprinkle with coconut.

Love lemon and coconut? Check out these blogger recipes:

Lemon Cookie Coconut Truffles from Mississippi Kitchen
Impossible Lemon and Coconut Pies from Cook Republic
Lemon Coconut Bread from Orange Blossom Water
Lemon Coconut Crackle Cookies from Beyond Kimchee
Lemon, Lime and Coconut Bars from Technicolor Kitchen

1.6K Flares Twitter 2 Facebook 0 Pin It Share 1.6K Google+ 1 Email -- Filament.io 1.6K Flares ×
Tagged with →  
twitter fb fb fb

40 Responses to Coconut and Lemon Poke Cake

  1. Rosa says:

    What a delicious looking and sounding cake!



  2. The light and fluffy texture looks perfect!

  3. Katrina says:

    Yum! This is such a yummy sounding cake! I love it!

  4. I bet this tastes just like summer! πŸ™‚ Looks delicious!

  5. Mmm…sounds perfectly tart. πŸ˜€

  6. It needs to get warm (and stay warm) so I can make this! It’s so perfect for summer. And so easy!

  7. An old coworker use to always make poke cakes. Love this one!

  8. Okay, this looks amazing!! Have fun at the Tulip Festival!

  9. Oh wow, I love cakes that are soaked in condensed milk goodness! And also the fact that it has coconut milk in it just sounds to die for. I recently discovered coconut milk and I’m so hooked!!

  10. This looks incredible! It combines some of my favorite flavors. I’ve never heard of a Poke Cake before though!

  11. Coconut and lemon sound like the perfect match. I love the coconut topping!

  12. This looks so light and delicate and gorgeous. Love the colors you used and the scene for the photos. Breath-taking!

  13. Chels R. says:

    I’ve never heard of a poke cake before. It sounds like the “Wet” cakes people are always trying to get me to eat. People as in my mother, lol! This looks divine. I see myself making some lemon curd in my future very soon!

  14. whoa!! This looks right up my alley. Great recipe!!

  15. Kristy says:

    Wish I could have been at your Easter dinner! Yum! This does look out of this world good. πŸ™‚

  16. I’m drooling. My favorites in one dessert!

  17. Yes, what’s not to love? This looks great! I love lemon and coconut. My hubby would LOVE this!!

  18. 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.

  19. It’s like you read my heart.

  20. Jennifer | Mother Thyme says:

    Coconut and Lemon are two of my favorite combinations. This looks amazing and so easy! A definite must try!

  21. vianney says:

    What a combo, packed with flavor!! I love lemon in any form,but with coco…oh heaven!

  22. 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.

  23. Can you bring this wonderful cake to my easter family dinner too? πŸ™‚

  24. I’m a lemon lover too! So refreshing!

  25. 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. πŸ™‚

  26. bigFATcook says:

    Yummy! I love the way they look! And the coconut… just lovely πŸ˜€

  27. I absolutely love lemons and coconut. Together they are deliciously amazing! This looks so good πŸ™‚

  28. cream of coconut is one of the most decadent things in this world, and coupled with lemon curd, I’d be in heaven!

  29. 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.

  30. 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.

  31. Shelba May says:

    I am glad. Was this your original recipe?

  32. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *