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Coconut Lemon Poke Cake
Prep Time
30
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
50
minutes
minutes
Servings
20
Author
Kate @ I Heart Eating
Ingredients
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
Filling
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
Instructions
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.