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Coconut and Lemon Poke Cake

Total Time: 1 hour 30 minutes 0 Reviews Jump to Recipe

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Coconut and Lemon Poke Cake – a white cake soaked in a coconut milk mixture, then topped with lemon curd, whipped topping and coconut.

Poke Cake with Lemon and Coconut

Lemon = Love

Coconut = Love

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

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!!

poke cake made with lemon curd and coconut

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.

This cake starts with a boxed white cake (which makes it easy!). While the cake is still hot, you poke it with a skewer and pour sweetened condensed milk and cream of coconut over the hot cake. Just as a note – the cream of coconut is a sweetened coconut cream that you can usually find by the drink mixers. It is different than coconut cream.

Let the cake cool, so that the sweetened condensed milk and cream of coconut can really soak into the cake.

On top of the soaked cake you put a layer of homemade lemon curd. You could use store bought lemon curd as well, but homemade is pretty easy, and so delicious. Then everything is topped off with Cool Whip and coconut. I’m seriously in love with this cake!

slice of lemon and coconut poke cake

More Lemon and Coconut Recipes

Coconut Snowball Cupcakes
Toasted Coconut Ice Cream
Coconut Bread
Lemon Cheesecake
Lemon Sunshine Cupcakes

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Poke Cake with Lemon and Coconut

Coconut and Lemon Poke Cake

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  • Author: Deborah Harroun
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 16-20 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

Coconut and Lemon Poke Cake – a white cake soaked in a coconut milk mixture, then topped with lemon curd, whipped topping and coconut.

Scale

Ingredients

  • 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

Instructions

  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.

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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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Comments

  2. JANICE CARNEAL says

    I LOVE THIS CAKE! WILL MAKE IT FOR MY END OF CHOIR PARTY! I USE CANNED MUSSELMAN’S
    PIE FILLING INSTEAD OF THE LEMON CURD-ALSO USE LEMON CAKE MIX INSTEAD OF WHITE-USE LOW FAT SWEETENED CONDENSED MILK VS REGUAR. EVERYONE JUST LOVES THE CAKE! MY NEW PRIEST HAS NEVER
    TASTED THE CAKE-KNOW HE’LL LOVE IT! THANKS FOR POSTING!

    Reply

  3. 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.

    Reply

  5. 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.

    Reply

  6. 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.

    Reply

    • 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.

      Reply

  10. 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. 🙂

    Reply

  15. Jennifer | Mother Thyme says

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

    Reply

  17. 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.

    Reply

  22. 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!

    Reply

  26. Julie @ Table for Two says

    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!!

    Reply