So, About Coconut Lime Poke Cake (and the Time I Made it Twice in a Week)
Okay, so here’s the thing: I stumbled on Coconut Lime Poke Cake one summer when it was absolutely sweltering and all I wanted was something cold and sweet that wasn’t store-bought ice cream. I think it was the same week my cousin tried to make her famous pavlova and the whole thing collapsed (don’t tell her I told you). Anyway, this cake became my little victory, and now it’s pretty much my go-to for any sunny day—or gloomy day when I need a reminder that sunshine exists. The combo of coconut and lime is honestly my happy place; it just shouts 'holiday!' (even if you’re still at home in your slippers).
Why I Keep Coming Back to This Cake
I make this when I’m not in the mood to fuss with complicated desserts. The family goes a bit mad for it, especially because it’s sweet but not too sweet, and the lime cuts through all that coconut in a way that just… I dunno, wakes up your taste buds? My partner once called it ‘summer in a baking tin,’ so now that’s the running joke. And the best part? If you’re feeling lazy (which, let’s be honest, I often am), it’s still amazing with a few shortcuts. Actually, the only thing mildly annoying is waiting for it to chill, but I just distract myself browsing cake decorating ideas or, more realistically, doing the washing up that’s now taken over my sink.
What You'll Need (and What You Can Cheat With)
- 1 box white or yellow cake mix (I use whatever’s on sale—my gran swore by Betty Crocker, but any will do!)
- 1 cup coconut milk (the canned stuff is richer, but once I used leftover coconut water and it was fine, just lighter)
- 3 eggs (medium or large, honestly, it’s never made a difference for me)
- ⅓ cup vegetable oil (though I have swapped in melted butter and it was yum—just a bit heavier)
- 1 can (14 oz) sweetened condensed milk (I’ve never found a good substitute, so just go with this)
- Zest of 2 limes (save a bit for decoration!)
- ½ cup fresh lime juice (bottled is okay if you’re in a pinch, but fresh is zingier)
- 1 tub (8 oz) whipped topping (Cool Whip or the store brand—once I tried making my own and frankly, it was a faff)
- 1 cup shredded sweetened coconut (I like the big flakes, but whatever’s in the cupboard)
- Optional: a handful of toasted coconut or extra lime zest to sprinkle on top
How I Actually Make Coconut Lime Poke Cake
- First, get your oven going at 350°F (175°C). Grease a 9x13-inch pan, or, if you’re like me and can’t find it, two 8-inch squares work in a pinch (though you end up with more corners, which some people love!).
- Mix up your cake batter: cake mix, coconut milk, eggs, oil, and half the lime zest. Don’t worry if the batter looks a bit lumpy; it seems to work itself out in the oven.
- Pour it in and bake for 25–30 minutes, or until a toothpick comes out clean-ish. This is usually where I sneak a little taste of the crust (chef’s prerogative!).
- When the cake comes out, let it cool for about 10 minutes. Then grab a wooden spoon handle (or, if you can’t find one, a chopstick—no judgement) and poke holes all over the cake. Like, a lot. The more the merrier. It’ll look a bit wild, but that’s the fun.
- Mix the condensed milk with lime juice—don’t worry if it thickens up. Pour this slowly over the warm cake, letting it sink into the holes. Some of it will sit on top. That’s okay, it all evens out. This is where it starts to look a bit odd, but trust the process.
- Let it cool completely (sometimes I’m impatient and pop it in the fridge for an hour—works just fine).
- Slather on the whipped topping, then scatter over coconut and the rest of your lime zest. Sometimes I toast a handful of coconut for extra crunch—highly recommend if you’ve got the time.
- Chill in the fridge at least 2 hours, but, actually, I find it tastes better the next day (if you can wait that long… I usually can’t).
Little Notes from Many Attempts
- If you use coconut water instead of coconut milk, the cake’s lighter but the coconut flavor isn’t as strong. Not bad, just different.
- Overmixing the batter once made the cake tough—now I just go until everything’s combined and stop.
- Sometimes the condensed milk looks like it’s pooling in spots—just nudge it around with a spoon.
- If you forget to zest your limes before juicing (done it loads), just scrape a bit from the leftover peels. Or skip it. It’s not the end of the world!
Experiments and Swaps (Some Better than Others)
- Once tried lemon in place of lime. Not as bright—still nice, but less ‘tropical holiday.’
- Swapped the cake mix for homemade sponge once, but, honestly, it’s more work and not much better.
- Added pineapple chunks once. That was a bit much for me, but my sister loved it.
- Tried coconut yogurt as a topping—turned out weirdly tangy. Not my favorite.
Do You Really Need Fancy Gear?
I usually use my trusty hand mixer, but a whisk and some elbow grease gets the job done (good for the biceps, too). No wooden spoon for poking? I’ve resorted to a chopstick, a reusable straw, even the end of a spatula once. It all works, really.
Keeping Leftovers (Ha, Good Luck With That)
Store covered in the fridge—should keep for 3–4 days, but honestly, in my house it never lasts more than a day! If you do have leftovers, the flavors get even better as it sits. Just don’t let it dry out; cling film’s your friend.
Serving It Up—Traditions and Favourites
I always cut big squares and serve with a wedge of fresh lime on the side (mostly for the look, but some people actually squeeze it on). If we’re having friends over, I’ll sometimes sprinkle on a little extra toasted coconut right before serving. My niece likes it with a scoop of vanilla ice cream, which is probably overkill, but who am I to judge?
Pro Tips—Learned the Hard Way
- Don’t try to pour the condensed milk mixture on while the cake’s piping hot; I did that once and it turned gluey (yikes).
- It’s tempting to slice the cake too soon. Letting it chill really does make a difference, trust me on this one.
- If your coconut looks a bit dried out, just toast it lightly in a dry pan. Makes all the difference (I learned that form a friend on Serious Eats—worth a look!).
FAQ—Questions I Actually Get (And a Random One)
- Can I freeze Coconut Lime Poke Cake? Eh, I’ve tried it, but the texture goes a bit odd once it thaws. Not awful, but I wouldn’t serve it to company.
- Is it super sweet? It’s sweet, for sure, but the lime keeps it from being cloying. You can use a bit less condensed milk if you want. Actually, I sometimes do.
- Can I use light coconut milk? Sure! It’ll be a little less rich. Still works, though.
- My cake’s a bit soggy. What happened? Probably poured the filling on too soon (been there). Let the cake cool a bit more next time.
- What if I don’t have limes? Lemons work, but the whole vibe shifts. If you want that tropical thing, it’s gotta be lime.
- Where can I get good-quality coconut? I really like the big flakes from Nuts.com. But, supermarket stuff’s fine, too.
- Why poke holes? What’s the point? Lets the filling soak in and keeps the cake moist—otherwise, you just have a regular sheet cake. And that’s just not as fun.
- Wait, is poke cake an American thing? I think so, but you’ll catch folks in the UK making it now and again. Food travels, doesn’t it?
And that’s it—my beloved Coconut Lime Poke Cake, with all its quirks and wonkiness. If you give it a go, let me know how it turned out! Or just tell me what you’d do differently, because I’m always game for a kitchen experiment (unless it involves durian—don’t ask). For more baking laughs and a few actually-useful tips, you might like Sally’s Baking Addiction—she’s got some wild poke cake ideas, too.
Ingredients
- 1 box white cake mix (15.25 oz)
- 1 cup coconut milk
- 3 large eggs
- ⅓ cup vegetable oil
- ½ cup sweetened shredded coconut
- 1 can sweetened condensed milk (14 oz)
- ¼ cup fresh lime juice
- 1 tablespoon lime zest
- 1 cup whipped topping
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
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2In a large bowl, combine white cake mix, coconut milk, eggs, and vegetable oil. Mix until smooth. Fold in shredded coconut.
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3Pour batter into prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
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4Let cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake.
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5In a bowl, whisk together sweetened condensed milk, lime juice, and lime zest. Pour mixture evenly over the cake, letting it soak into the holes.
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6Allow cake to cool completely, then spread whipped topping over the cake. Garnish with extra lime zest or shredded coconut if desired. Chill for at least 1 hour before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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