Print

Creamy Coconut Lime Poke Cake

creamy coconut lime poke cake - featured image
Print Recipe

A quick and easy tropical dessert featuring a moist yellow cake soaked with a creamy coconut-lime filling and topped with shredded coconut. Perfect for summer gatherings and a refreshing treat.

Ingredients

Scale
  • 15.25 oz (432 g) yellow cake mix (preferably Betty Crocker)
  • 3 large eggs, room temperature
  • 1 cup (240 ml) water
  • 1/3 cup (80 ml) vegetable oil
  • 1 cup (85 g) sweetened shredded coconut (unsweetened optional)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup (120 g) powdered sugar, sifted
  • 1 cup (240 ml) heavy whipping cream
  • Juice and zest of 2 medium fresh limes
  • 1 tsp (5 ml) vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or nonstick spray.
  2. In a medium bowl, combine yellow cake mix, eggs, water, and vegetable oil. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
  3. Pour batter evenly into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake bakes, whisk together coconut milk, powdered sugar, lime juice and zest, vanilla extract, and salt until sugar dissolves.
  5. Whip heavy cream in a separate bowl until soft peaks form (2-3 minutes on medium-high speed). Gently fold whipped cream into the coconut-lime mixture.
  6. Let the cake cool for about 10 minutes. Using a wooden skewer or fork, poke holes about 1 inch apart all over the cake surface.
  7. Pour the coconut-lime filling evenly over the cake, allowing it to seep into the holes. Use the back of a spoon to spread if needed.
  8. Refrigerate the cake for at least 4 hours or overnight for best flavor and moistness.
  9. Before serving, sprinkle shredded sweetened coconut on top. Optionally, toast the coconut lightly in a dry pan over medium heat for 2-3 minutes for a nutty crunch.
  10. Slice and serve chilled.

Notes

Let the cake cool about 10 minutes before poking holes to avoid crumbling or poor filling absorption. Fold whipped cream gently into the coconut-lime mixture to maintain light texture. Chilling overnight enhances flavor and moistness. Toast shredded coconut for added crunch if desired. For dairy-free, use coconut cream whipped cold instead of heavy cream and a dairy-free cake mix. For gluten-free, use a gluten-free yellow cake mix.

Nutrition

Keywords: poke cake, coconut lime cake, tropical dessert, easy dessert, summer cake, creamy cake, coconut milk dessert

Find it online: https://atomicbite.com/creamy-coconut-lime-poke-cake-recipe-easy-tropical-dessert/