Coconut Lime Poke Cake

Coconut Lime Poke Cake

Jul 18, 2025

Ingredients:

For the Cake:

  • 1 cup all purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lime juice
  • 1/4 cup plus 2 tablespoons full fat canned coconut milk

For the Sauce:

  • 1/4 cup sweetened condensed milk
  • 1/4 cup canned full fat coconut milk
  • 1 teaspoon lime juice
  • 1/4 teaspoon coconut extract

For the Cool Whip

  • 1 cup heavy whipping cream
  • 2 tablespoons sweetened condensed milk
  • 2 tablespoons canned full fat coconut milk
  • 2 tablespoons powdered sugar
  • 1/4 teaspoons coconut extract
  • zest of half of a lime
  • sweetened coconut flakes

Directions:

For the Cake:

  1. Preheat oven to 350F. Grease a 9x9 baking dish and set aside.
  2. In a medium mixing bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and the sugar with an electric mixer until you get a nice sandy consistency.
  4. Mix in eggs, one at a time, combining well after each addition. Mix in the vanilla.
  5. Mix in the coconut milk and lime juice.
  6. Add the dry ingredients to the wet and mix until just combined.
  7. Spread the batter in the pan and bake for 45-55 minutes or until a toothpick inserted comes out clean. (Bake for 30-35 minutes if using an aluminum baking pan.

For the Sauce:

  1. While the cake is baking, go ahead and prepare the sauce. Combine all of the sauce ingredients in a pourable glass and mix until fully combined.
  2. When the cake finishes baking, before you begin to let it cool, poke holes all over it with a chopstick or skewer.
  3. Pour over the sauce and spread evenly with a rubber spatula.
  4. Cool the cake for 15 minutes and then add to the fridge for at least an hour to finish cooling.

For the Cool Whip:

  1. Once the cake has cooled completely, you can make the whipped topping. Start by adding the heavy cream to a large mixing bowl. Mix on high with an electric mixer until it begins to thicken.
  2. Add in the milks, coconut extract and powdered sugar and continue to mix on high until soft peaks form.
  3. Spread all of the whipped cream over the cooled cake in an even layer. Top with your desired amount of coconut flakes and then the lime zest. Enjoy with some coconut ice cream, if desired.

*Store in an airtight container in the refrigerator for up to 3 days.

*If you don't like lime, you can just omit all of the lime ingredients and turn this into a coconut poke cake, no substitutions necessary.

Serves: 6-9