Put the lime in the coconut, you drink ’em bot’ up … Harry Nilsson sang the promise that we would feel better if we just put the lime in the coconut a drink them both together.
We are having a heat wave here in San Diego and I’m beginning to think Harry has something there because this Lime and Coconut Poke Cake is absolutely cool and refreshing … and it’s definitely making me feel better in our unseasonal 90 degree weather.
I love making poke cakes. I got hooked when I made this Strawberry Poke Cake … it was both lovely and divine. Shortly after that, I went poke cake crazy and made this mango-pineapple Tropical Poke Cake , which instantly transported me to the islands with every single bite. Not bad for a cake.
And now combining limes and coconut, more island flavors, I’m excited. So, let’s talk limes first. These citrusy little fruits are clearly underrated, hanging in the shadows of their more common cousins the lemons. Don’t get me wrong, I love lemons. But, while lemons are tart and sour … limes are more mellow, with a sweet and slightly bitter taste. A different experience altogether.
Add sweetened coconut and you have a tropical taste combination that will send you to an island, swaying with the breeze under a coconut tree with not a care in the world. Yes, this cake is that good.
If you want some Lime in the Coconut inspiration check out Harry Nilsson’s 1971 hit while you make and eat this refreshing cake.
Lime & Coconut Poke Cake
Prepare white cake mix and bake in 9×13 pan as directed. When done, allow to cool for 15 minutes. Now comes the fun part. Poke the cake at 1/2 inch intervals using a fork … I use an extra large serving fork, but any type of pronged utensil will work. The more holes there are, the more places the jell-o mixture has to seep into.
Pour the lime jell-o packet into a small bowl and add 1 cup boiling water. Stir until completely dissolved. Add 1/2 cup cold water to the jell-o mixture and mix well. You are ready to pour!
Pour the jell-o mixture slowly onto the top of the cake allowing it to seep into all of the holes. Cover and refrigerate for 3 hours.
Next comes the whipped cream coconut topping. Pour cold heavy whipping cream into a large mixing bowl and add the confectioner’s sugar and coconut extract. Whisk together until stiff peaks form. Spread the whipped cream topping on the cake and sprinkle sweetened coconut on top. Cover and refrigerate for another hour or until ready to serve.
This Lime and Coconut Poke Cake is deliciously light and refreshing. Just what anyone would need to cool off on a hot day or maybe even to drift off to a tropical island paradise.
Put the lime in the coconut and drink them both together.
Put the lime in the coconut, then you’ll feel better.
Harry Nilsson knows what he’s talking about.
- White cake mix (plus ingredients listed on box)
- 1 cup boiling water
- 1 3-ounce package Lime Jell-o
- 1½ cups heavy whipping cream
- 3 tablespoons confectioner's sugar
- 1 teaspoon coconut extract
- ½ cup sweetened coconut, shredded
- Prepare cake mix as directed and bake in a 9x13 pan.
- Cool for 15 minutes and pierce the top of the cake with a fork at ½ inch intervals. Set aside.
- In a small bowl, combine jell-o with boiling water. Stir until is it completely dissolved.
- Add ½ cup cold water to jell-o mixture and mix well.
- Slowly pour jell-o mixture on top of cake, allowing it to seep into the holes.
- Cover and refrigerate for 3 hours.
- Whisk heavy cream, confectioner's sugar and coconut extract together until stiff peaks form.
- Speed whipped mixture on top of cake.
- Sprinkle shredded coconut on top of whipped topping.
- Cover and refrigerate for an hour or until ready to serve.