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This Lemon Coconut Poke Cake is seriously like sunshine on a plate! A fluffy lemon cake is soaked with creamy coconut pudding and topped with whipped topping and shredded coconut for a cool, dreamy dessert that’s always a hit. Make it ahead of time and let it chill because this cake just gets better as it sits!
The Easiest Box Cake Mix Recipe of The Summer
Let me start by saying that I am obsessed with this lemon coconut poke cake. To be honest, I always love a good poke cake made with a box cake mix. They are just so easy to make but have so much incredible flavor in every bite.
Quick Tip
Want more coconut flavor? Use coconut milk instead of regular milk to make the pudding. You can also try toasting the coconut before sprinkling it on top of the cake for a little extra crunch and a richer coconut flavor.
I know all of you love poke cakes just as much as I do because my Strawberry Jello poke cake and my classic chocolate poke cake are always trending on my site. So, in the name of summer, I wanted to create a new, incredible poke cake full of summery flavors. Enter the Lemon Coconut Poke Cake Recipe!
Lemon Coconut Poke Cake Recipe
Equipment
- 9×13 cake pan
- Wooden spoon
- whisk
- Medium bowl
Ingredients
For the Cake
- 1 15.25 ounce box lemon cake mix
- Ingredients listed on box (eggs, oil and water)
For the Filling
- 1 3.4 ounce box Instant coconut cream pudding
- 2 cups cold milk
For the Topping
- 1 8 ounce tub whipped topping (like Cool Whip), thawed
- 1 cup sweetened shredded coconut
- optional: lemon zest, toasted coconut or fresh lemon slices for garnish
Instructions
Bake the Cake
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Prepare and bake the lemon cake mix according to the package instructions.
- Once baked, remove from oven and let cool for 10–15 minutes.
Poke and Fill
- Using the handle of a wooden spoon or a large straw, poke holes all over the warm cake—about 1 inch apart.
- In a bowl, whisk together the pudding mix and cold milk for 2 minutes until thickened.
- Pour the pudding over the cake, gently spreading it so it seeps into the holes.
- Refrigerate for at least 2 hours to let the cake fully set.
Top and Serve
- Spread the whipped topping over the chilled cake.
- Sprinkle the shredded coconut evenly on top.
- Garnish with lemon zest, toasted coconut, or fresh lemon slices if desired.
- Slice and serve chilled!
Notes
- You can swap the lemon cake mix for white or yellow cake if you want something more subtle.
- If you don’t have coconut pudding, use vanilla and add ½ teaspoon coconut extract.
- This is also delicious with a layer of crushed pineapple between the pudding and whipped topping!
Nutrition
Variations for Lemon Coconut Poke Cake
Here are a few ways to change up this recipe:
- You can swap the lemon cake mix for white or yellow cake if you want something more subtle.
- If you don’t have coconut pudding, use vanilla and add ½ teaspoon coconut extract.
- This is also delicious with a layer of crushed pineapple between the pudding and whipped topping!
