Cream of coconut gives this cake intense coconut flavor. Paired with fresh lime juice, it’s a nice balance of sweet and tangy.
Coconut Lime Poke Cake
Serves: 1 (10-inch) cake
- 1 (15.25-ounce) box white cake mix
- 1¼ cups whole buttermilk, divided
- ½ cup unsalted butter, melted
- 4 large egg whites
- 4 teaspoons lime zest, divided
- ½ cup fresh lime juice
- 2 (8.5-ounce) cans cream of coconut*
- 1 (16-ounce) container frozen whipped topping, thawed
- ½ cup sweetened flaked coconut, toasted
- Garnish: lime slices
- Preheat oven to 350°. Spray a 10-inch enamel-coated cast-iron skillet with baking spray with flour.
- In a large bowl, beat cake mix, ¾ cup buttermilk, melted butter, egg whites, 2 teaspoons zest, and lime juice with a mixer at medium speed until thick and smooth, about 2 minutes, stopping to scrape sides of bowl. Spread batter into prepared skillet.
- Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in skillet for 10 minutes. Loosen edges of cake from skillet, and invert onto a serving platter.
- In a medium bowl, whisk together cream of coconut, remaining ½ cup buttermilk, and remaining 2 teaspoons zest. Using the handle of a wooden spoon, poke holes all over top of warm cake. Slowly pour coconut mixture over cake. Refrigerate for at least 2 hours or overnight.
- Spread whipped topping onto cake just before serving. Sprinkle with coconut, and top with lime slices, if desired.
*We used Coco López Real Cream of Coconut