Lemon Poke Cake with Coconut Cream Topping
Lemon jello cake topped with a smooth coconut cream and toasted coconut.
Equipment
- 1 9x13 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!