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.
Ingredients
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- In a large bowl, mix the white cake mix, eggs, vegetable oil, whole milk, and lime zest. Beat until smooth, about 2 minutes.
- Pour the batter into the prepared dish and bake for 28–32 minutes, until a toothpick inserted in the center comes out clean.
- 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.
- In a bowl, dissolve the lime gelatin in 1 cup boiling water, stirring until completely dissolved.
- Stir in 1/2 cup cold water and the fresh lime juice.
- Slowly pour the gelatin mixture evenly over the cake, letting it run into the holes. Gently tap the pan to help the gelatin settle.
- Cover and refrigerate the cake for at least 3 hours (or overnight) until fully chilled and set.
- 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).
- Add the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form and the topping looks fluffy.
- Spread the coconut whipped topping evenly over the chilled cake.
- 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