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Coconut Lime Poke Cake with Whipped Cream, topped with toasted coconut and lime zest.

Coconut Lime Poke Cake

A fun, refreshing dessert that's easy to make and perfect for any occasion. This poke cake is soaked in coconut lime goodness and topped with whipped cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box White or yellow cake mix Plus the eggs, oil, and water listed on the box
For the filling
  • 1 box Instant coconut cream pudding mix Or vanilla if that is what you find
  • 2 cups Milk For the pudding (follow the box instructions, usually cold milk)
  • 1 cup Sweetened shredded coconut Optional, but adds extra texture
  • 1 tablespoon Lime zest Fresh is best
  • 1 tablespoon Lime juice Freshly squeezed lime juice
  • 1 teaspoon Coconut extract Optional, use a few drops for extra coconut flavor
For topping
  • 2 cups Whipped topping or homemade whipped cream Add just before serving
  • 1 cup Shredded coconut For garnish
  • 1 tablespoon Extra lime zest For garnish

Method
 

Preparation
  1. Preheat the oven and mix according to box instructions; bake the cake in a 9x13 pan.
  2. Let the cake cool for about 15-20 minutes, it needs to be warm, not piping hot.
  3. Using the handle of a wooden spoon, poke holes all over the cake.
Making the Filling
  1. Whisk the instant pudding mix with milk until smooth and slightly thickened.
  2. Stir in lime zest and lime juice. Adjust lime according to taste.
  3. Add coconut extract if desired.
Assembly
  1. Pour the pudding mixture over the cake, ensuring it fills the holes.
  2. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Spread whipped topping or whipped cream on top, and garnish with shredded coconut and extra lime zest.

Notes

Chill time is crucial for the filling to set properly. Use fresh lime for best flavor.