Lemon Poke Cake with Coconut Recipe

I get it. You want a dessert that looks like you put in effort but doesn’t actually require that much, because life is short and we have better things to do than babysit cake batter for three hours. Enter: Lemon Poke Cake with Coconut.

It’s tangy. It’s tropical. It’s soft and moist (yes, I said “moist,” deal with it). And best of all, it’s basically a box mix hack, so you can make it in your PJs and still pass it off as “homemade.”

Why This Recipe is Awesome?

• It’s idiot-proof. Seriously, if you can pour water into a glass without spilling, you can make this cake.
• It tastes fancy. Lemon + coconut = dessert that sounds like it belongs at a summer wedding.
• Moist for days. The poke-and-fill method means the cake stays soft and flavorful for longer than that bread you swore you’d finish last week.
• Minimal dishes. Because no one bakes thinking, “Wow, I hope I get to wash 14 bowls later.”

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Ingredients

• 1 box lemon cake mix – because we’re smart enough to let Betty Crocker do half the work.
• Eggs – follow whatever your cake mix box says. Usually 3.
• Oil – same deal; check the box instructions.
• Water – yep, still following the box.
• 1 package lemon pudding mix (instant) – the magic that keeps the cake ridiculously moist.
• 2 cups milk – whole milk if you want extra richness, but any milk will do.
• 1 tub whipped topping (like Cool Whip) – for that cloud-like finish.
• 1 cup shredded sweetened coconut – because we’re leaning into the tropical vibe.
• Optional: fresh lemon zest – for when you want people to think you’re extra fancy.

Step-by-Step Instructions

1. Preheat your oven. Yes, actually do it now. 350°F (175°C) is the sweet spot. Trust me, nothing’s worse than cake batter waiting around for a lazy oven.
2. Mix up your cake batter according to the box instructions. Eggs, oil, water—no surprises here.
3. Bake it in a 9×13-inch pan until a toothpick comes out clean. Usually around 25–30 minutes, but keep an eye on it. Cake has trust issues with timers.
4. Let it cool for about 10 minutes. Don’t rush this part, or you’ll end up with lemon pudding soup instead of poke cake.
5. Poke holes all over the cake using the handle of a wooden spoon. Go wild—it’s oddly therapeutic.
6. Whisk together pudding mix and milk until smooth, then immediately pour it into the holes you just made. Watch it disappear into the cake like magic.
7. Chill in the fridge for at least an hour. Yes, I know waiting is annoying, but flavor needs time to mingle.
8. Spread whipped topping over the chilled cake, sprinkle with shredded coconut, and (optional) a little lemon zest.
9. Serve cold and bask in the compliments like the dessert royalty you are.

Common Mistakes to Avoid

• Skipping the pokes. That’s literally the “poke” in poke cake—don’t just half-heartedly jab at it. Deep, evenly spaced holes are the key.
• Pouring pudding too early. Hot cake + pudding = sad, separated mess.
• Not chilling long enough. I get it, patience isn’t fun. But unless you want a melty coconut-slathered mess, give it at least an hour.
• Thinking “unsweetened coconut is healthier.” Sure, but also… boring. Live a little.

Alternatives & Substitutions

• No lemon cake mix? Use yellow cake mix and add 2–3 tablespoons lemon juice plus some zest to the batter.
• Want it extra tropical? Swap lemon pudding for coconut cream pudding. You might faint from happiness.
• Not into Cool Whip? Whip your own cream with a little powdered sugar and vanilla. It’s more work, but hey, respect.
• Dairy-free? Use almond or oat milk for the pudding and dairy-free whipped topping. The texture will still be dreamy.

FAQs

Q: Can I make this ahead of time?

Absolutely. In fact, it’s better the next day. The flavors settle in like they’re on vacation.

Q: Can I freeze it?

You can, but whipped topping and freezing don’t always get along. It’s fine for leftovers, though.

Q: Do I have to use boxed cake mix?

No, but if you’re making everything from scratch, you’re in the wrong recipe article, my friend.

Q: Can I toast the coconut?

Yes! Spread it on a baking sheet and toast at 350°F for 5–7 minutes. Watch closely—it burns faster than your patience in traffic.

Q: What if I hate coconut?

Leave it off. Maybe sprinkle crushed cookies or white chocolate curls instead. We can still be friends.

Q: Can I use sugar-free pudding?

Technically yes, but it changes the flavor. Also, it feels like wearing socks to the beach—just weird.

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• Easy Cake Mix Cookies Recipe
• Easy Homemade Crumpet Recipe | Soft & Buttery

Final Thoughts

There you have it—your Lemon Poke Cake with Coconut that’s part sunshine, part tropical getaway, and all delicious. It’s the kind of dessert that makes people think you spent way more time on it than you did, which, frankly, is the best kind of dessert.