Coconut Lime Poke Cake – a light, white cake brightened with lime, soaked in creamy coconut, and finished with sweetened whipped cream, toasted coconut, and fresh lime zest. Super moist and bursting with tropical flavor.
This version builds on a classic Coconut Cream Poke Cake with the bright addition of lime. The lime juice and zest are incorporated into the cake batter, then the baked cake is poked and soaked with cream of coconut for deep, tropical moisture. Topped with lightly sweetened whipped cream, toasted coconut, and extra lime zest, it’s a simple yet memorable dessert.
If you love coconut and lime—separately or together—this cake is a perfect match. It starts with a white cake mix for ease, but the added lime and coconut transform it into something fresh and homemade.
The cake includes lime juice and zest in the batter, is soaked with cream of coconut, and is finished with whipped cream, toasted coconut, and lime zest for contrast and aroma. The toasted coconut adds a nutty crunch that pairs beautifully with the silky cake.
Because it’s easy to make and travels well, Coconut Lime Poke Cake is ideal for potlucks and parties. It’s approachable enough for everyday baking yet distinct enough to stand out on a dessert table.
I hope you enjoy this bright, tropical cake. If you’re a fan of coconut and lime, try it for your next gathering—leftovers keep well refrigerated and the flavors develop after a short rest.
Coconut Lime Poke Cake
Amber Brady
12
servings
Ingredients
Cake:
- 15.25 oz (432 g) box white cake mix
- 1/2 cup (118 ml) oil
- 1/2 cup (118 ml) lime juice (about 3 limes)
- Zest of 1 lime
- 3/4 cup (177 ml) water
- 4 egg whites
Toppings:
- 15 oz (425 g) can cream of coconut (NOT coconut milk)
- 1 1/2 cups (355 ml) heavy cream
- 1/2 cup (60 g) powdered sugar
- 1/2 cup (60 g) coconut flakes, toasted
- Zest of 1 lime
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the cake mix, oil, lime juice, lime zest, water, and egg whites for about 2 minutes until combined. Pour the batter into a greased 13×9-inch baking dish and bake 27–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool to room temperature.
- While the cake bakes, toast the coconut in a sauté pan over medium-low heat, stirring constantly until golden brown. Transfer to a heat-safe bowl to cool.
- In the bowl of an electric mixer with the whisk attachment, whip the heavy cream with the powdered sugar until stiff peaks form. Chill until ready to use.
- Using a fork, poke holes all over the cooled cake. Pour the cream of coconut into a 2-cup measuring cup and warm it briefly (about 15–20 seconds) so it’s pourable. Whisk, then pour the cream of coconut evenly over the cake, letting it soak into the holes. Allow 5–10 minutes for absorption.
- Spread the whipped cream over the soaked cake. Sprinkle with toasted coconut and lime zest. Serve right away. If preparing ahead, add toasted coconut just before serving to keep it crisp. Store leftovers refrigerated.
Notes
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