Description
This Lime Jello Poke Cake with Coconut Whipped Topping is bright, zesty, and creamy. Soft cake is infused with lime gelatin and topped with fluffy coconut cream, making it a refreshing dessert perfect for summer gatherings or family celebrations.
Ingredients
Scale
- 1 box (250g) white or yellow cake mix
- Ingredients required by cake mix (usually eggs, oil, water)
- 1 package (85g) lime gelatin (Jello)
- 1 cup boiling water
- 1 can (400ml) coconut milk, chilled overnight
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
- Toasted coconut flakes for garnish
Instructions
- Preheat oven and bake cake as directed on box. Cool completely.
- Dissolve lime gelatin in boiling water; let cool slightly.
- Poke holes all over cooled cake using a wooden spoon handle.
- Pour gelatin over cake; refrigerate 2+ hours.
- Whip chilled coconut cream with powdered sugar and vanilla until fluffy.
- Spread whipped topping over set cake.
- Garnish with toasted coconut flakes.
- Slice and serve chilled.
Notes
Use only the solid coconut cream from chilled cans. Chill the cake fully before pouring gelatin to avoid a soggy texture. Serve cold. Can be made a day ahead for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg