Lemon Coconut Poke Cake Recipe

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Lemon Coconut Poke Cake Recipe

This bright, summery Lemon Coconut Poke Cake combines a lemon cake from a box cake mix, coconut pudding, and whipped topping for the ultimate make-ahead dessert.

Prep Time15

Cook Time25

Course: Dessert

Cuisine: American

Keyword: lemon coconut poke cake

Servings: servings

Calories: 62kcal

Author: Kasey Schwartz

Equipment

9x13 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 9x13-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