Lemon Coconut Poke Cake Recipe
This Lemon Coconut Poke Cake combines lemon cake, creamy coconut pudding, whipped topping and shredded coconut for an easy make-ahead dessert!
Servings: 12 servings
Calories: 267kcal
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
- 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.
Nutrition
Calories: 267kcal | Carbohydrates: 47g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 362mg | Potassium: 124mg | Fiber: 1g | Sugar: 32g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 141mg | Iron: 1mg