Poke Cake is fun and delicious.  This Jello poke cake recipe is made with coconut cake and lime Jello.

I’ve been trying to dream up some green recipes, since it’s March and all, and the thing is, there just aren’t that many desserty flavors that are green.  I mean, you have pistachio, mint, lime, and that’s about it.

Avocados and spinach, while present on this blog, are not great for desserts.

Then I remembered the time I made Coconut Lime Sugar Cookies and decided I needed that flavor combination in my life again.

I went looking around the Pinter-webs for inspiration.  Which is when I realized that I have never actually made a poke cake.  In fact, I’ve obviously never even spoken about making a poke cake, because when I announced to the family that their dessert tonight would be poke cake, they all thought I said “pote cake.”

Robb: “What’s a pote cake?”
Me: “POKE.  Poke… Cake.  Because you poke it with a fork and pour jello over it.”
Robb: {look of bewilderment} “Hmm.  I’ve never heard of it.”

No kidding?  {Sarcasm becomes me.}

I have this thing where I like things to have more than one flavor.  I mean, why have banana muffins when you can have Banana Chocolate Chunk Oat Muffins?  Why have buttermilk scones when you can have Coconut White Chocolate Buttermilk Scones?  You see what I mean.

Unless the flavor is chocolate.  Then chocolate with more chocolate is just plain fine with me.

So it really could not be a lime poke cake.  It HAD to be a Coconut Lime Poke Cake.  It was the only choice.

I did one thing which was brand new for me.  I made whipped coconut cream frosting, which you probably guessed is dairy-free.  I don’t really care about being dairy-free that much, but I do love me some coconut.  What you have to do is buy a can of coconut milk, and when you get it home, immediately put it in the fridge and Do. Not. Touch. it for a day-ish.

Don’t shake it, don’t stir it, don’t turn it upside down.  Move it as little as possible.  Because, just like real cream and milk, coconut cream will separate from the syrup.  You can just gently scoop the cream off the top, whip it up with some powdered sugar, and you have a might fine icing, my friends.

You’ll have to spread it thin, but it will taste mighty fine.  Especially on lime poke cake.

Coconut Lime Sugar Cookies

Coconut White Chocolate Buttermilk Scones

Oatmeal Chocolate Chip Cake

5.0 from 1 reviews

Coconut Lime Poke Cake

 

Save Print

Cook time

30 mins

Total time

30 mins

 

A white coconut cake with lime gelatin and coconut whip frosting.

Recipe type: Cake

Serves: 12

Ingredients

• 1 box white cake mix
• ingredients specified on cake mix box
• 1 cup coconut
• 1- 3 oz. box lime Jello
• 1½ cups water
• 1 can coconut milk
• ¾ cup powdered sugar

Instructions

1. Place coconut milk in the fridge, gently without shaking or stirring in any way. Let chill several hours, or overnight.
2. Prepare white cake according to package directions (*see notes) and add ½ cup shredded coconut. Bake in a 9x13 pan, according to package directions. (usually 350 degrees for about 25-30 minutes) Let cake cool.
3. Boil 1 cup water, add lime Jello, and stir until completely dissolved. Add ½ cup cold water and stir.
4. Using a fork or toothpick, poke many holes in the cooled cake. Pour the Jello mixture evenly over the cake. Refrigerate for 30-60 minutes to let cool and set.
5. Very carefully remove coconut milk from fridge, and without shaking or stirring, open can. Spoon out the opaque white foam from the top of the can, leaving the syrup behind. Whip this coconut milk cream for 3-4 minutes. Add powdered sugar and 1 T. of the coconut milk syrup, and mix well. (*see notes)
6. Frost cake thinly with the coconut whip.
7. Toast ½ cup coconut on a baking sheet, baking at 425 degrees for 4-5 minutes, until brown in color. Sprinkle toasted coconut over the top of the cake.

Notes

My cake mix called for 2 eggs and 1 cup water, but it varies from brand to brand. This coconut whip makes a very small batch. If you want a larger batch, you can add regular milk and more powdered sugar until the amount and consistency are right. It will leave the coconut milk syrup behind, which is about ⅔ can. You can save this for other recipes, if desired. When toasting coconut, watch it very closely. Once it starts to brown, it can burn quickly.

3.2.1226

 If you enjoy this recipe, you might also enjoy:

Rainbow Poke Cake from Flour on my Face
Patriotic Poke Cake from Lil Luna
Coconut Lime Bundt Cake from Diethood

poke cake

jello poke cake recipe

This post linked up at: Alderberry Hill; Skip to my Lou; Between Naps on the Porch;