Description
Coconut Lime Poke Cake is a delightful and refreshing dessert that combines the tropical flavors of coconut and lime in a moist cake.
Ingredients
Scale
- 432 g white cake mix
- 118 ml neutral oil
- 118 ml fresh lime juice (approximately 3 limes)
- Zest of 1 lime
- 177 ml water
- 4 egg whites
- 425 g cream of coconut
- 355 ml heavy cream
- 60 g powdered sugar
- 60 g toasted coconut flakes
- Zest of 1 lime
Instructions
- Preheat the oven to 175°C.
- In a large bowl, whisk together cake mix, oil, lime juice, lime zest, water, and egg whites for 2 minutes until smooth.
- Pour the batter into a greased 33×23 cm baking dish. Bake for 27–30 minutes or until a toothpick inserted in the center comes out clean. Cool to room temperature.
- Toast the coconut flakes in a sauté pan over medium-low heat, stirring continuously until golden brown. Transfer immediately to a heat-safe bowl to cool.
- Using an electric mixer with a whisk attachment, whip the heavy cream and powdered sugar together until stiff peaks form. Set aside.
- With a fork, poke holes over the cooled cake surface. Warm the cream of coconut in a microwave for 15–20 seconds, whisk well, then pour evenly over the cake, allowing it to soak in for 5 to 10 minutes.
- Spread the whipped cream over the cake, sprinkle with toasted coconut flakes, and garnish with lime zest. Serve immediately. For best texture, add toasted coconut just before serving. Store leftovers refrigerated.
Notes
- For best texture, add toasted coconut just before serving.
- Store leftovers refrigerated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg