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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Refrigeration Time 2

Total Time 2 50

Servings servings

Calories 610kcal

Author Deborah Harroun

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 (such as Cool Whip) thawed
2 cups sweetened coconut

Instructions

Prepare the cake according to the box instructions in a 13x9-inch baking pan.
1 white cake mix
While the cake is baking, combine the sweetened condensed milk and cream of coconut in a bowl and whisk until combined..
14 oz sweetened condensed milk, 15 oz cream of coconut
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.
2 cups lemon curd
When ready to serve, spread the whipped topping over the top of the cake. Sprinkle the coconut on top.
8 oz frozen whipped topping (such as Cool Whip), 2 cups sweetened coconut

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.

Nutrition