Coconut Lemon Poke Cake

Coconut Lemon Poke Cake might be just the dessert you are searching for. For 66 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 20. One serving contains 261 calories, 3g of protein, and 14g of fat. This recipe from Beyond Frosting has 1059 fans. From preparation to the plate, this recipe takes approximately 1 hour. If you have white cake mix, instant lemon pudding, heavy whipping cream, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 21%. Try Coconut and Lemon Poke Cake, Coconut Lemon Poke Cake, and Coconut Poke Cake for similar recipes.

Servings: 20

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 F.Mix cake batter according to the instructions on the box. Once mixed, divide into 4 bowls. Each bowl should have one cup of batter, the forth bowl will have more than one cup.The bowl with the most batter should stay white. The other 3 bowls, mix in your food coloring of choice. In order to get pastel colors, start with one small drop of food coloring. I used pink, blue and green.Once all batter is mixed, pour each batter one color at a time into a 9x13 pan. Pour colors throughout the pan. Once all colors are added, gently run a butter knife through the batter to swirl the colors. Careful not to over mix the colors.Bake cake in 9x13 for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper or baking mat. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool.While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.When the cake has cooled, prepare the pudding layer by mixing instant lemon pudding with 4 cups of cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes.Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and coconut extract. Mix and increase speed to medium high. Beat until stiff peak form.Spread whipped cream over the top of cake.Crush the Cadbury Eggs by placing them in a Ziploc bag. Gently tap with a rolling pin to break open the eggs. You can top you cake with toasted coconut and crushed Cadbury Chocolate Eggs.

 

Step by step:

1. Preheat oven to 350 F.

2. Mix cake batter according to the instructions on the box. Once mixed, divide into 4 bowls. Each bowl should have one cup of batter, the forth bowl will have more than one cup.The bowl with the most batter should stay white. The other 3 bowls, mix in your food coloring of choice. In order to get pastel colors, start with one small drop of food coloring. I used pink, blue and green.Once all batter is mixed, pour each batter one color at a time into a 9x13 pan.

3. Pour colors throughout the pan. Once all colors are added, gently run a butter knife through the batter to swirl the colors. Careful not to over mix the colors.

4. Bake cake in 9x13 for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.While the oven is still on, toast the coconut.

5. Spread out on a baking sheet that is lined with parchment paper or baking mat.

6. Bake until coconut starts to turn golden brown.

7. Remove from oven and allow to cool.While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.When the cake has cooled, prepare the pudding layer by mixing instant lemon pudding with 4 cups of cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes.Prepare the whipped cream.

8. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes.

9. Add powdered sugar and coconut extract.

10. Mix and increase speed to medium high. Beat until stiff peak form.

11. Spread whipped cream over the top of cake.Crush the Cadbury Eggs by placing them in a Ziploc bag. Gently tap with a rolling pin to break open the eggs. You can top you cake with toasted coconut and crushed Cadbury Chocolate Eggs.

Nutrition Information:

covered percent of daily need