Coconut Lime Poke Cake
Cook time
Total time
A white coconut cake with lime gelatin and coconut whip frosting.
Recipe type: Cake
Serves: 12
  • 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
  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.
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.
Recipe by Jens Favorite Cookies at