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This Coconut Lime Poke Cake is a vanilla cake, with coconut milk, loaded with fresh lime and topped with a coconut whipped cream. It’s such a refreshing summer cake!
Is anyone else ready for another long weekend? I figured since Monday was a holiday, I would take a break as well. I hope you didn’t miss my 20+ Banana Cream Pie Recipe Roundup. Be sure to PIN it for later!
Yesterday I was still recovering from my crazy weekend. If you aren’t following me on Instagram, you missed some major news! My cookbook, No-Bake Treats is going to be featured on QVC!!!! You guys, I’ve been dying to share the news, but I had to make sure it was happening for reals.
Last week I flew to Philadelphia for a quick trip to attend a training class and meet with the various teams who make it all happen. AND I almost missed it because of storms in Chicago. Luckily I arrived at 4:00am and was off to the studio a couple hours later. I was blown away by the whole operation and I can’t wait to go back. Mark your calendars for June 22nd! I’ll be sure to post more updates closer to the date. If you haven’t picked up your copy yet, you can get all the pre-order details and enter some awesome giveaways.
After about 12 hours of sleep in 3 days, I flew back to California (on my 30th birthday!), drove home and pretty much went to bed for 15 hours. My boyfriend spoiled me all weekend and also made sure I caught up on all my sleep. He is the BEST.
With everything that’s been going on, I forgot to share my birthday cake! Okay so I didn’t actually make this cake for my birthday, (on account of the sleeping), but I had every intention of sharing this Coconut Lime Poke Cake last week.
Can we all agree it’s been a little too long since I shared a poke cake recipe? This is a perfect summer poke cake! The vanilla cake is made with coconut cream (or coconut milk), you know the kind you find in the Thai food aisle? I’ve also zested a couple of limes into the batter and added some lime juice. Having a good zester is key to the process.
Once you poke all the holes, fill the cake with vanilla pudding and top it with a coconut whipped cream. I like to make the whipped cream fresh and then fold in some shredded coconut, but you can certainly use a store-bought whipped topping and then fold in the coconut. Finish it off with a little more lime zest on top. Isn’t it so pretty with the slice of lime on top?
It is SO hard for me to resist a slice of a poke cake. Since it’s filled with pudding the cake is “wet” and cold with the cool whipped cream on top. With the lime, it makes this cake super fresh. Hmm, I think I’m ready for more cake!
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
A vanilla cake made with coconut milk loaded with fresh lime and topped with a coconut whipped cream. It’s such a refreshing summer cake!
- For the cake:
- 1 box Vanilla cake mix (I used Betty Crocker)
- 1 cup coconut milk or coconut cream
- ½ cup vegetable oil
- 3 Large eggs
- ½ teaspoon coconut extract
- Zest of 2 large limes
- Juice of 1 large lime
- For the topping:
- 1 package instant vanilla or coconut pudding
- 1 ¾ cup milk
- 1 ½ C Heavy whipped cream
- 1 C Powdered sugar
- ¼ teaspoon coconut extract
- 1 C Shredded coconut
- Zest 1 large lime
- For the cake: Preheat the oven to 350°F.
- Combine the cake mix, coconut milk, oil, eggs and coconut extract. Beat on medium speed until well combined. Zest two limes into the batter and then squeeze the juice out of one of the lime. Continuing mixing until the batter is well mixed. Pour the batter into a 9-inch by 13-inch pan.
- Bake the cake for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Allow the cake to cool for about 45 minutes.
- For the topping: Once the cake has cooled, then take the handle of a wooden spoon or another round object and poke holes all over the top of your cake.
- In a medium-sized bowl, combine the instant pudding and milk and whisk until the pudding is dissolved. Pour the liquid pudding over the cake and drip it into the holes in the cake. Refrigerate the cake for at least 15 minutes.
- To prepare the whipped cream, put your mixing bowl and wire whisk in the freezer for 10 minutes to get them very cold. This is optional, but something I usually do, it helps keep the whipped cream cold.
- Beat the heavy whipping cream and beat on medium-high speed. Slowly add the coconut extract and the powdered sugar and beat until stiff peaks form. Fold in the shredded coconut until mixed. Do not mix it too aggressively, or the whipped cream will deflate. Spread this over the cooled cake.
- Lastly, zest the lime over top of the whipped cream. This cake must be refrigerated.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: coconut cake
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