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.
8ozfrozen whipped topping (such as Cool Whip),thawed
2cupssweetened 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
Make sure you are using cream of coconut, not coconut milk. It is usually found in the drink mixer section of the grocery store.This recipe was originally posted in 2012. The only changes made were to cut the whipped topping and coconut amounts in half.Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.