This lemon poke cake with coconut cream topping combines the zesty taste of lemon with a smooth coconut topping. It’s a great summer cake that pairs well with any summer backyard barbecue.
In the summertime, I prefer light and fruit-flavored desserts. In Tennessee, we’ve been having some oppressive heat this summer and all I crave is a light, refreshing citrus dessert like this cake or these Lemon Cut Out Sugar Cookies.
Why You’ll Love This Cake
Light and Fluffy Texture. Just like my Strawberry Jello Cake, this cake is made with lemon jello which brightens and lightens up the texture of the cake, while giving it a boost of lemon, citrusy flavor.
Easy to Make. While most of the time I like to make cakes from scratch, I am not opposed to a good ol’ boxed cake mix from time to time (my favorite is Pillsbury’s White Cake Mix). The trickiest part of this recipe is getting the coconut cream frosting just right. I’ll walk you through some tips as you keep reading.
Fun textures and flavors. The bouncy, light sponge paired with the smooth texture of the coconut cream topping, and topped with crunchy toasted coconut. I’m a texture person and this one really, well, takes the cake. 😉
Step-by-Step Instructions
First, follow the instructions on the back of the boxed white cake using the 9×13 pan. You can swap out the vegetable oil for apple sauce if you’d like to make it a bit healthier.
Next, make the lemon jello by boiling 1 cup of water. Once boiled, add the gelatin and mix until dissolved. Add 1 cup cold water and stir.
Once the cake is out of the oven, take a large fork or wooden stick and poke a bunch of holes over the top of the cake. Pour the jello over the cake making sure to get the jello in all the holes. Try to get most of it in the center vs going over the sides and bottom.
To make the coconut cream topping
Then, make the instant coconut cream pudding. Note – if you are using the instant version of the pudding, you must use real, dairy milk. Otherwise, it won’t set. I tried making it with almond milk and it ended up being coconut soup. Place the pudding in the refrigerator until set and ready to use.
Place softened cream cheese in an electric mixer with the paddle attachment and mix until light and fluffy, about 4-5 minutes. Add 1/2 cup powdered sugar to start. Add softened butter 1 tablespoon at a time. Blend until fluffy, another 3-4 minutes. Add 1/2 cup of the coconut cream pudding and combine. The topping is done when everything is light, fluffy, and smooth (minus the coconut pieces). The texture will be lighter than traditional buttercream but more like like that of whipped cream.
To toast the coconut, preheat the oven to 350 and sprinkle 1 cup of coconut onto a lined baking sheet (with foil or parchment paper). Watch the coconut closely as it will only take a few minutes to brown. The coconut is done when it is a nice golden brown .
Like coconut? Then you should also check out these coconut macaroons.
Spread the coconut cream filling on top of the entire cake. You can serve the cake right away or put it in the fridge until you are ready to serve it. Top with toasted coconut right before serving and enjoy!
Want to try more summer recipes?
Lemon Poke Cake with Coconut Cream Topping
Equipment
- 1 9×13 baking dish
Ingredients
- 1 box white cake mix (any brand)
- 1/2 cup vegetable oil
- 1 cup water
- 3 eggs
- 1 packet lemon Jello
- 2 cups water
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- 1 cup instant coconut cream pudding
- 2 cups milk
- 1 tsp vanilla
- powdered sugar (to taste)
- toasted coconut
Instructions
- Make the white cake according to the box instructions.
- Let cool. Then, take a large fork and poke holes all over the top of the cake.
- Make the jello by boiling 1 cup water, adding the jello, stirring until dissolved. Then adding 1 cup cold water and stir till combined.
- Pour the lemon jello over the top of the cake, completely saturating it. Try to get as much as you can in the holes vs going over the sides.
- Chill for 2 hours.
For the Coconut Cream Topping
- Make the instant pudding as directed.
- Beat the softened cream cheese until light and fluffy (about 3-4 minutes).
- Add the powdered sugar (about 1/2 cup to start) and butter. Beat until light at fluffy (another 4 minutes).
- Once frosting is combined, add 1/2 cup of coconut cream pudding. Stir to combine. The topping is done when everything has a smooth texture (minus the coconut pieces). The texture will be that of whipped cream. If too wet, add more powdered sugar to stiffen up. You want it to be able to hold its shape when cut.
Assembly
- Spread the coconut frosting all over the top of the lemon poke cake. Sprinkle with toasted coconut. Slice and enjoy!
Last Updated on December 31, 2022 by Kari Bakes
