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This Lemon Coconut Poke Cake is bright, creamy, and packed with tropical flavor. Made with lemon cake mix, coconut cream pudding, whipped topping, and shredded coconut, it’s an easy make-ahead dessert that’s perfect for spring and summer gatherings.
If you love easy poke cakes, be sure to try my Strawberry Jello Poke Cake, Banana Pudding Poke Cake, and Chocolate Poke Cake, too!
Why you’ll love this lemon coconut poke cake recipe!
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. (This Glazed Lemon Bundt Cake is always a hit too!)
- Easy to Make: Using a boxed cake mix keeps the recipe simple while delivering delicious results.
- Perfect Make-Ahead Dessert: This cake gets even better after chilling in the refrigerator.
- Bright Summer Flavor: Lemon and coconut create a refreshing tropical flavor combination.
- Great for Parties: A 9×13 cake is perfect for potlucks, cookouts, holidays, and family gatherings.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
For the Cake:
- Lemon cake mix – Provides bright lemon flavor and keeps prep work minimal.
- Eggs, oil, and water – Use the ingredients listed on the cake mix package.
For the Filling:
- Instant coconut cream pudding mix – Creates a creamy coconut filling that soaks into the cake.
- Cold milk – Helps the pudding set properly.
For the Topping:
- Whipped topping – Cool Whip creates a light, fluffy topping that’s perfect for poke cakes.
- Sweetened shredded coconut – Adds texture and extra coconut flavor.
- Lemon zest – Optional garnish that adds fresh citrus flavor.
- Toasted coconut – Adds crunch and deeper coconut flavor.
- Fresh lemon slices – A beautiful garnish for serving.
Variations
- 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!
- Use Homemade Cream Cheese Frosting for a tangy finish.
How to Make Lemon Coconut Poke Cake
- Bake: Prepare and bake the lemon cake mix according to the package instructions. Let the cake cool for 10 to 15 minutes after baking.
- Poke the cake: Use the handle of a wooden spoon or a large straw to poke holes all over the warm cake, spacing them about 1 inch apart.
- Fill the cake: Pour the pudding mixture evenly over the cake, gently spreading it so it fills the holes. Refrigerate the cake for at least 2 hours to allow the filling to set.
- Add the topping: Spread the whipped topping evenly over the chilled cake. Sprinkle the shredded coconut over the top and garnish with lemon zest, toasted coconut, or fresh lemon slices if desired. Slice and serve chilled.
Serving Suggestions
This lemon coconut poke cake is delicious on its own, but it also pairs beautifully with fresh berries, fruit salad, or a scoop of vanilla ice cream. It’s the perfect dessert for Easter, Mother’s Day, summer cookouts, and backyard barbecues.
Storage + Freezing
- To Store: Cover the cake and refrigerate for up to 4 days.
- To Freeze: Freeze the cake without garnishes for up to 2 months. Thaw overnight in the refrigerator before serving.
- To Serve: Enjoy chilled straight from the refrigerator.
Frequently Asked Questions
Yes! Add ½ teaspoon coconut extract to vanilla pudding for a similar flavor.
Absolutely. This cake tastes even better after chilling overnight.
Yes. Because of the pudding and whipped topping, this cake should always be stored in the refrigerator.
You can, but whipped topping tends to hold up better for longer storage.
More Poke Cake Recipes You’ll Love
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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
- Let the cake cool slightly before poking holes so it doesn’t fall apart.
- Use the handle of a wooden spoon for evenly sized holes.
- Pour the pudding over the cake while it’s still slightly warm for better absorption.
- Chill the cake for at least 2 hours before adding the topping.
- Toast the coconut for extra flavor and crunch.
That lemon coconut combo looks so good. Love a dessert that’s easy and impressive!
Simple, bright, and perfect for summer!
Looks so light and refreshing!
This turned out amazing! My kitchen smelled so good the whole time it was in the oven.
Where do you find the instant coconut pudding mix? I can’t find it anywhere near me. I know you said that you could add coconut extract to a package of instant vanilla pudding but I find the extract to be a little harsh. That’s just my taste.
I have it in my stores -I’m not sure. Weird!
This came out even better than I expected. Such a keeper!