There are some desserts that simply make people smile the moment they see them. For me, Lime Jello Poke Cake with Coconut Whipped Topping is one of those magical sweets. It’s bright, cheerful, creamy, and just a little nostalgic. Every time I make Lime Jello Poke Cake with Coconut Whipped Topping, I feel like I’m bringing a little sunshine into my kitchen.

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.

Now, you may wonder how a Greek woman from Crete fell in love with something like Lime Jello Poke Cake with Coconut Whipped Topping. I will tell you. One summer, a dear friend from America visited me. She brought recipes from her childhood, and one of them was a simple poke cake. I tasted it and immediately thought, “Oh, this needs a little island twist.” So I added fresh lime brightness and a soft coconut whipped topping, and this beautiful Lime Jello Poke Cake with Coconut Whipped Topping was born in my kitchen.

Since then, I make Lime Jello Poke Cake with Coconut Whipped Topping for summer gatherings, for women’s coffee afternoons, and sometimes just because I want something light and happy in my refrigerator.

Why I Love Making This Recipe

I love this recipe because it feels effortless but impressive. Lime Jello Poke Cake with Coconut Whipped Topping looks beautiful when you slice it. The green lime lines inside the soft white cake surprise everyone.

I also love how refreshing it tastes. The lime gives it a bright, citrusy freshness that reminds me of the sea breeze here in Crete. The coconut whipped topping adds a creamy softness without feeling heavy. Together, they create balance.

Another reason I adore this Lime Jello Poke Cake with Coconut Whipped Topping is that it is perfect for gatherings. I can make it ahead, chill it, and relax while my guests arrive. As women, we already carry so much. I choose recipes that give joy without stress.

Ingredients & Little Kitchen Secrets

Here is everything I use for my Lime Jello Poke Cake with Coconut Whipped Topping:

For the Cake:

• 1 box white cake mix (about 15.25 oz)
• 3 large eggs
• ½ cup vegetable oil
• 1 cup whole milk (instead of water for richer flavor)
• Zest of 1 fresh lime

For the Lime Jello Layer:

• 1 package (3 oz) lime gelatin
• 1 cup boiling water
• ½ cup cold water
• 2 tablespoons fresh lime juice

For the Coconut Whipped Topping:

• 1 can (13.5 oz) full-fat coconut milk, chilled overnight
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• ¼ cup toasted shredded coconut (for garnish)
• Thin lime slices for decoration

My Little Kitchen Secrets

I always use milk instead of water in the cake mix. This simple change makes the cake softer and richer.

I chill the coconut milk overnight and scoop only the thick cream from the top. I leave the liquid behind.

I poke the cake while it is still slightly warm. The warm cake absorbs the lime gelatin beautifully.

And I always add fresh lime juice to the gelatin mixture. It makes the lime flavor taste natural and not artificial.

How I Make It, Step by Step

1. I Prepare the Cake

I preheat my oven to 350°F (175°C). I grease a 9×13-inch baking dish.

In a large bowl, I mix the cake mix, eggs, oil, milk, and lime zest. I beat everything until smooth, about two minutes.

I pour the batter into the dish and bake it for 28–32 minutes until a toothpick comes out clean.

2. I Poke the Cake

I let the cake cool for about 15 minutes. Then I take the handle of a wooden spoon and gently poke holes all over the cake. I space them about one inch apart.

This step always makes me smile. It feels playful.

3. I Prepare the Lime Jello

In a bowl, I dissolve the lime gelatin in 1 cup boiling water. I stir until fully dissolved.

I add ½ cup cold water and 2 tablespoons fresh lime juice. I mix well.

Then I slowly pour the gelatin mixture over the cake, making sure it flows into the holes. I do not rush this part. I let the cake drink the lime goodness.

I refrigerate the cake for at least 3 hours, or until completely set.

4. I Make the Coconut Whipped Topping

I scoop the thick coconut cream into a cold mixing bowl. I add heavy cream, powdered sugar, and vanilla.

I whip everything until soft peaks form. The texture becomes light and fluffy, like a soft cloud.

5. I Finish the Cake

Once the cake is fully chilled, I spread the coconut whipped topping evenly over the top.

I sprinkle toasted coconut and decorate with thin lime slices.

When I slice into it, I see those beautiful lime streaks inside. It always feels special.

How I Serve It at Home

I serve Lime Jello Poke Cake with Coconut Whipped Topping very cold. On hot summer afternoons, this cake feels like relief.

I pair it with iced coffee or a simple mint tea. Sometimes I serve it after grilled fish dinners because it feels light and refreshing.

When my friends gather in my kitchen, we laugh, we share stories, and we each take a slice. This cake brings brightness to the table.

Storage, Reheating & Make-Ahead Tips

I store Lime Jello Poke Cake with Coconut Whipped Topping in the refrigerator, covered tightly.

It stays fresh for up to 4 days.

I never freeze it because the gelatin texture changes.

I often make it one day ahead. In fact, it tastes even better the next day because the lime flavor deepens.

This is the kind of dessert that works for busy women. I prepare it calmly, and it waits for me in the fridge.

100-Word Short Version

Lime Jello Poke Cake with Coconut Whipped Topping is a bright and refreshing dessert made with soft white cake soaked in tangy lime gelatin and topped with fluffy coconut whipped cream. I bake a simple white cake, poke holes throughout, and pour fresh lime gelatin over it so it seeps inside. After chilling, I spread a light coconut and cream topping on top and garnish with toasted coconut and lime slices. It tastes citrusy, creamy, and perfectly balanced. This make-ahead dessert is ideal for summer gatherings, family dinners, and cheerful afternoons with friends.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 50 minutes

🛒 Ingredients
1 box white cake mix (15.25 oz)
3 large eggs
½ cup vegetable oil
1 cup whole milk
Zest of 1 lime
1 package (3 oz) lime gelatin
1 cup boiling water
½ cup cold water
2 tablespoons fresh lime juice
1 can (13.5 oz) full-fat coconut milk, chilled
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract
¼ cup toasted shredded coconut
Lime slices for garnish

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Mix cake mix, eggs, oil, milk, and lime zest until smooth.
3. Pour batter into dish and bake 28–32 minutes.
4. Cool 15 minutes and poke holes all over cake.
5. Dissolve gelatin in boiling water. Add cold water and lime juice.
6. Slowly pour gelatin over cake.
7. Refrigerate at least 3 hours.
8. Whip coconut cream, heavy cream, powdered sugar, and vanilla until fluffy.
9. Spread topping over chilled cake.
10. Garnish with toasted coconut and lime slices before serving.

📝 Notes
Use full-fat coconut milk for best texture. Chill it overnight.
For stronger lime flavor, add extra zest.
Serve very cold for best taste.

🍽️ Nutrition (per serving, approximate)
Calories: 320
Carbohydrates: 38g
Protein: 4g
Fat: 17g
Saturated Fat: 11g
Sugar: 26g
Cholesterol: 55mg
Sodium: 250mg

Lime Jello Poke Cake with Coconut Whipped Topping

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• Author: INAYA
• Total Time: 3 hours 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

My Lime Jello Poke Cake with Coconut Whipped Topping tastes bright, creamy, and wonderfully refreshing. I bake a soft white cake, poke it all over, then pour tangy lime gelatin into the holes so every slice shows beautiful citrus streaks. I finish it with a fluffy coconut whipped topping that feels light but indulgent. This make-ahead dessert works perfectly for summer gatherings, potlucks, birthdays, and anytime you want an easy cake that looks impressive and tastes like sunshine.

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Ingredients

Scale 1x2x3x

• 1 box (15.25 oz) white cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup whole milk (instead of water)
• Zest of 1 lime
• 1 package (3 oz) lime gelatin (Jell-O)
• 1 cup boiling water
• 1/2 cup cold water
• 2 tablespoons fresh lime juice
• 1 can (13.5 oz) full-fat coconut milk, chilled overnight
• 1 cup heavy whipping cream, very cold
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup toasted shredded coconut (for garnish)
• Optional: thin lime slices or extra lime zest for garnish

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
2. In a large bowl, mix the white cake mix, eggs, vegetable oil, whole milk, and lime zest. Beat until smooth, about 2 minutes.
3. Pour the batter into the prepared dish and bake for 28–32 minutes, until a toothpick inserted in the center comes out clean.
4. Let the cake cool for about 15 minutes. Use the handle of a wooden spoon (or a thick straw) to poke holes all over the cake, spacing them about 1 inch apart.
5. In a bowl, dissolve the lime gelatin in 1 cup boiling water, stirring until completely dissolved.
6. Stir in 1/2 cup cold water and the fresh lime juice.
7. Slowly pour the gelatin mixture evenly over the cake, letting it run into the holes. Gently tap the pan to help the gelatin settle.
8. Cover and refrigerate the cake for at least 3 hours (or overnight) until fully chilled and set.
9. To make the topping, open the chilled coconut milk and scoop only the thick coconut cream into a cold mixing bowl (leave the liquid behind).
10. Add the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form and the topping looks fluffy.
11. Spread the coconut whipped topping evenly over the chilled cake.
12. Garnish with toasted shredded coconut and optional lime slices or extra zest. Slice and serve cold.

Notes

For the fluffiest topping, chill the coconut milk overnight and use a cold bowl and beaters. I use whole milk in the cake batter to keep the cake extra soft. I pour the gelatin slowly so it fills the holes evenly. This cake tastes even better the next day, so I often make it ahead. Store covered in the refrigerator for up to 4 days. I avoid freezing because gelatin can change texture after thawing. For a stronger lime flavor, add extra lime zest to the batter or a little more lime juice to the gelatin (but keep the liquid amounts balanced so it sets well).

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 320
• Sugar: 26g
• Sodium: 250mg
• Fat: 17g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg

Conclusion

Lime Jello Poke Cake with Coconut Whipped Topping brings brightness, freshness, and joy to any table. I love how something so simple can feel so cheerful. When I make this cake, I think of women gathering, sharing stories, and enjoying sweet moments together.

Food does not need to be complicated to feel special. It only needs heart.

And this cake? It carries plenty of it. 💚🥥