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Coconut Lime Poke Cake - a fluffy, white, lime-infused cake that is soaked with coconut cream, and topped with sweetened whipped cream, toasted coconut, and lime zest. It's super moist and full of tropical flavors!
5 from 1 vote

Coconut Lime Poke Cake

Yield 12 servings



  • 1 box white cake mix
  • 1/2 cup oil
  • 1/2 cup lime juice (about 3 limes)
  • zest of 1 lime
  • 3/4 cup water
  • 4 egg whites


  • 1 (15oz) can cream of coconut (NOT coconut milk. Find this in the aisle with the alcoholic mixers.)
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1/2 cup coconut flakes, toasted
  • zest of 1 lime


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, briskly whisk together the ingredients for the cake for 2 minutes. Pour batter into a greased 13x9-inch baking dish. Bake for 27-30 minutes or until a toothpick comes out clean from the center. Allow cake to cool to room temperature.
  3. Meanwhile, toast coconut in a sauté pan over medium low heat, stirring constantly until golden brown. Remove pan immediately from the stovetop, and put toasted coconut in a heat safe bowl. Set aside to cool.
  4. In the bowl of an electric mixer with the whisk attachment, whip the heavy cream and powdered sugar until stiff peaks. Set aside.
  5. Using a fork, poke holes all over the top of the cooled cake. Open the can of cream of coconut, empty it into a 2-cup measuring glass, and heat it for 15-20 seconds in the microwave. Whisk the mixture well and then pour it all over the cake and into the holes. Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.
  6. Frost cake with the whipped cream, toasted coconut flakes and lime zest. Serve immediately. (If preparing ahead of time, don't add the toasted coconut until just before serving because it will soften.) Keep leftovers refrigerated.

Recipe Notes

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