Coconut Lemon Curd Poke Cake Recipe – Filled with luscious lemon curd and topped with a 7-Minute frosting and coconut!
I don’t know about you all, but I’ve yet to meet a poke cake I don’t like. There is just something so fun about poking holes all over a cake and pouring rich and sweet goodness all over it!
I love how they are not fussy cakes. I took cake decorating classes about 7 years ago, and I learned a lot about myself. I don’t like to pipe icing , and I don’t like to clean up all the stuff that goes along with that. I also don’t like dying icing. I may sacrifice come birthday party time for my kids, but it is not my favorite kind of baking.
But desserts like this poke cake are my favorite. They are also crowd-pleasers. People love a good refrigerator classic cake. You don’t have to do all the layering and have fancy cake cutting skills.
Even though this cake has a simple presentation, it is an elegant cake. Lemon curd is drizzled all over the top of it and soaked into the cake. I typically make my own lemon curd because I started doing so out of necessity a long time ago when I couldn’t find it at my grocery store. However, now you can find it easier. So if you are in a rush, go with the store-bought lemon curd.
Finally, it is topped with a rich 7-Minute Icing and coconut. This pretty much completes the task of making it the most elegant little poke cake ever!
Here are a few more delightful desserts to try!
Coconut Lemon Curd Poke Cake
- 1 yellow cake mix plus ingredients to prepare
- 1 1/2 cups sugar
- 2 egg whites
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1/3 cup water
- 1 11 oz jar of lemon curd or use a homemade version below
- 1 1/2 cups shredded coconut
For Homemade Lemon Curd:
- 5 egg yolks
- 1 cup sugar
- 4 lemons zested and juiced
- 1 stick butter cut into tablespoons
- Prepare and bake cake in a 13 x 9 pan according to package directions.
- After taking cake out of oven, poke several holes all over cake with the handle of a wooden spoon.
- Pour lemon curd over cake and spread it out evenly over top of cake and into holes.
- Allow it to set and cool for about an hour.
- Make frosting: Set up a double boiler on stove by bringing 1 inch of water to a simmer over medium high heat in a medium sauce pan. Top pan with a heat proof bowl. Make sure that water does not touch bottom of pan.
- Add sugar, egg whites, cream of tartar, salt, and water to the bowl. Beat with an electric mixer for 1 minute. Carefully remove the bowl from heat and continue to beat for 7 minutes.
- Frost cake with icing. Top with shredded coconut. Refrigerate until ready to serve.
- For Homemade Lemon Curd: Set up a double boiler on stove by bringing 1 inch of water to a simmer over medium high heat in a medium sauce pan. Do not top with heat proof bowl yet. Measure lemon juice and add water to make sure liquid measures 1/3 cup. Whisk sugar and egg yolks until smooth in heat proof bowl. Add lemon juice and zest and whisk until smooth. Once water reaches simmer, reduce heat to low and place heat proof bowl on top making sure water does not touch bottom of pan. Whisk mixture until thickened about 8 minutes. Mixture should coat the back of a wooden spoon once thickened and will be pale yellow. Remove from heat and begin whisking in butter one tablespoon at a time allowing it to melt before adding another. This can be made ahead of time and stored in refrigerator for up to 2 weeks. Place plastic wrap directly onto surface of lemon curd before storing.
Things You Might Need for This Recipe!