Coconut Lemon Poke Cake

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 16-20 servings


A tye dye cake with a lemon filling and coconut whipped cream.


  • 1 box White Cake Mix
  • Ingredients listed on the box (eggs, water, oil)
  • Food coloring
  • 1 1/2 C Shredded coconut

For the pudding

  • 2 boxes Instant lemon pudding (3.4 oz)
  • 4 C Cold milk

For the coconut whipped cream

  • 2 C Heavy whipping cream
  • 1/4 C Powdered sugar
  • 4 tsp Coconut extract
  • Cadbury Chocolate Eggs


  1. Preheat oven to 350° F.
  2. Mix cake batter according to the instructions on the box. Once mixed, divide into 4 bowls. Each bowl should have one cup of batter, the forth bowl will have more than one cup.
  3. The bowl with the most batter should stay white. The other 3 bowls, mix in your food coloring of choice. In order to get pastel colors, start with one small drop of food coloring. I used pink, blue and green.
  4. Once all batter is mixed, pour each batter one color at a time into a 9×13” pan. Pour colors throughout the pan. Once all colors are added, gently run a butter knife through the batter to swirl the colors. Careful not to over mix the colors.
  5. Bake cake in 9×13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
  6. While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper or baking mat. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool.
  7. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  8. When the cake has cooled, prepare the pudding layer by mixing instant lemon pudding with 4 cups of cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes.
  9. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and coconut extract. Mix and increase speed to medium high. Beat until stiff peak form.
  10. Spread whipped cream over the top of cake.
  11. Crush the Cadbury Eggs by placing them in a Ziploc bag. Gently tap with a rolling pin to break open the eggs. You can top you cake with toasted coconut and crushed Cadbury Chocolate Eggs.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: coconut lemon cake