This post was created in partnership with Lucky Leaf. However, as always, all opinions are my own.This time of year, two flavors come to mind – coconut and lemon. Both flavors are perfect for the sunny spring weather.
Coconut and lemon might not be a common combo, but it should be. The bright and tangy Lucky Leaf Lemon Pie Filling is perfect against the mild, creamy coconut cake and frosting.
This Coconut Lemon Poke Cake is also easy to make. It starts with a shortcut – a cake mix – and then takes things way beyond a plain cake mix.
The cake gets a moisture and a flavor boost from coconut milk and is filled with the yummy lemon pie filling. The whole cake is topped a rich and creamy coconut buttercream frosting. I add toasted coconut chips for a little crunch. Toasted shredded coconut would also be good.
No matter how you top it, this coconut lemon poke cake is a great spring dessert!
Looking for more recipes that are made with Lucky Leaf Pie Filling? You might like…
Coconut Lemon Poke Cake
Coconut Lemon Poke Cake
- 15.25 ounce white cake mix
- 3 large eggs
- 1/2 cup full-fat coconut milk
- 1/2 cup water
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon coconut flavor optional
- 21 ounce can Lucky Leaf Lemon Fruit Filling and Topping
Coconut Buttercream Frosting
- 1 cup butter at cool room temperature
- 5 tablespoons full-fat coconut milk
- 3 cups powdered sugar
- 1/4 teaspoon vanilla extract
- Pinch or two of kosher salt
- Unsweetened toasted coconut chips or toasted shredded coconut
To make the cake, preheat oven to 350 F. Grease a 9x13-inch baking dish; set aside.
In a large bowl, mix together cake mix, eggs, coconut milk, water, butter, vanilla, and coconut flavor, if using, on low for 30 seconds.
Turn speed up to medium, and mix together for 1-2 minutes, or until combined.
Pour batter into prepared baking dish.
Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
Using the handle of a wooden spoon (or similar instrument), poke holes in the cake (I poke about 35).
Pour the lemon fruit filling over warm cake, gently spreading as necessary.
Let cake cool to room temperature.
To make the frosting, beat butter until smooth, about 1-2 minutes.
Add coconut milk, powdered sugar, and vanilla extract. Beat until well-combined.
Stir in pinch or two of salt, to taste.
Spread frosting over cooled cake, and top with coconut chips or shredded coconut.
Store any leftovers covered in the fridge.