Colorful Easy Easter Coconut Jello Poke Cake

Easter desserts hold a special place in my heart. While the kids hunt for eggs in the backyard, I’m usually in the kitchen putting together something sweet for our family gathering. This coconut jello poke cake has become one of our favorite Easter traditions – it’s simple, fun, and brings a smile to everyone’s face.

I started making this recipe a few years ago when I wanted something different from the usual carrot cake. There’s something almost magical about watching the jello seep into the cake, creating those pretty little stripes when you slice into it. Plus, the coconut topping makes it look like a fluffy spring cloud on the table.

If you’re looking for an Easter dessert that’s easy to make ahead and doesn’t require fancy baking skills, this one’s for you. The best part? The kids can help with sprinkling the coconut on top, which always makes dessert time even more special.

What Kind of Coconut Milk Should I Use?

For this recipe, you’ll want to use canned coconut milk rather than the refrigerated coconut milk beverage you might drink. The canned version has a much higher fat content and thicker consistency, which gives the cake its rich, tropical flavor. Look for full-fat coconut milk (sometimes labeled as “premium” coconut milk) and give the can a good shake before opening – if you notice the milk has separated, simply stir it well to recombine. For the best results, avoid “light” coconut milk since it contains more water and less of the creamy coconut goodness that makes this cake special. If your recipe calls for thick coconut milk specifically, you can either use the solid cream that rises to the top of a can of coconut milk, or refrigerate your can overnight and scoop out the solidified portion.

Options for Substitutions

This fun and colorful cake recipe has several ingredients that you can swap if needed:

• White cake mix: You can use vanilla cake mix instead, or even make your own white cake from scratch. Just keep in mind that the texture might be slightly different.
• Coconut oil: Regular vegetable oil or melted butter work perfectly fine as replacements. Use the same amount as called for in the recipe.
• Thick coconut milk: Regular coconut milk or even whole milk can be used, though you’ll lose some of the coconut flavor. For the best results, stick with coconut milk if possible.
• Jello flavors: Feel free to mix and match different jello flavors – orange, lime, or raspberry all work great. Just make sure to keep the amounts the same.
• Heavy cream: While heavy cream gives the best results for the frosting, you could use whipping cream instead. I don’t recommend using non-dairy alternatives for this part as they won’t whip up as well.
• Fresh strawberries: Other fresh berries like raspberries or a mix of different berries work great too. You can even use well-drained canned fruit in a pinch.
• Toasted coconut: Both sweetened or unsweetened work fine here – just pick based on how sweet you want the topping. You could also skip it if you’re not a coconut fan.

Watch Out for These Mistakes While Baking

The biggest challenge when making a poke cake is getting the jello mixture just right – if it’s too hot when you pour it in, it can melt the cake, and if it’s too cool, it won’t flow properly into the holes. Let your jello mixture cool for about 3-5 minutes after mixing with hot water, but don’t wait until it starts to set. Another common mistake is making holes that are too small or too far apart – use the handle of a wooden spoon to make holes about 1 inch apart, ensuring the jello can spread evenly throughout the cake. To prevent your whipped cream frosting from becoming runny, make sure both the heavy cream and cream cheese are properly chilled, and beat the cream cheese until completely smooth before combining with other ingredients. For the best texture and flavor, allow the cake to chill for at least 4 hours (preferably overnight) before adding the final layer of whipped cream frosting – this gives the jello time to set properly and lets the flavors meld together.

What to Serve With Coconut Poke Cake?

This tropical-inspired cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Since it’s already pretty sweet and rich, I like to serve it with a hot cup of coffee or tea to balance things out. For brunch or Easter gatherings, you might want to put out some fresh fruit like mango slices or pineapple chunks to complement the tropical coconut flavors. If you’re serving this at a party, consider making a quick fruit compote with mixed berries to spoon over each slice – it adds a nice tartness that works really well with the sweet cake.

Storage Instructions

Keep Cool: This coconut jello poke cake needs to stay in the fridge! Place it in an airtight container or cover it well with plastic wrap, and it’ll stay fresh for up to 4 days. The jello and cream cheese frosting really need that cool temperature to maintain their texture.

Make Ahead: You can make this cake a day before your event – in fact, I recommend it! The extra time in the fridge helps the jello set perfectly and lets all those yummy flavors blend together. Just wait to add the fresh strawberries until right before serving to keep them looking their best.

Not Suitable for Freezing: Because of the jello and cream cheese frosting, this cake doesn’t freeze well. The texture of both would change quite a bit after thawing, so it’s best to enjoy it fresh within those 4 days of making it.

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	85-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 25-30 g
• Fat: 200-220 g
• Carbohydrates: 300-340 g

Ingredients

For the cake:

• 1 box white cake mix
• 1/2 cup melted coconut oil (I use Carrington Farms)
• 3 large eggs (at room temperature)
• 1 cup regular or coconut milk

For the jello mixture:

• 1 cup hot water
• 1.5 oz instant pineapple gelatin mix
• 1 cup thick coconut milk
• 1.5 oz instant strawberry gelatin mix

For the cream cheese topping:

• 5 oz softened cream cheese (Philadelphia brand recommended)
• 1.5 tsp vanilla essence
• a pinch of salt
• 2.5 cups chilled heavy cream
• 3/4 cup confectioners’ sugar (sifted for smoothness)

For the garnish:

• 1 pint fresh strawberries
• 1/2 cup toasted coconut

Step 1: Prepare and Bake the Cake

Preheat your oven to 350 degrees F.

Grease a 9×13 inch baking dish and set it aside.

In a large mixing bowl, whisk together the white cake mix, coconut milk, eggs, and coconut oil until the mixture is smooth.

Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool.

Step 2: Prepare the Jello Cake Filling

Once the cake is mostly cooled, take out a large measuring pitcher.

Pour in half a box of strawberry jello and half a box of pineapple jello.

Save the remainder of the jello packets for future use.

Add boiling water to the pitcher and stir vigorously until the jello dissolves completely.

Stir in the coconut milk.

Step 3: Poke and Pour Jello Mixture

Using a fork, poke holes approximately 1/2 to 1 inch apart across the entire surface of the cake, making sure the holes are deep.

Slowly pour the jello cake filling over the entirety of the cake.

Let any excess liquid run down the sides, as it will absorb into the cake from the bottom.

Cover the cake and refrigerate it for 45-60 minutes to allow the jello to set.

Step 4: Prepare the Cream Cheese Topping

While the cake is cooling, use a stand mixer to fluff the softened cream cheese by beating it on high speed.

Add in the powdered sugar, vanilla extract, and a pinch of salt; beat again until these are well-incorporated.

Scrape down the sides of the bowl with a rubber spatula.

With the mixer on low, gradually add the heavy cream.

Once combined, increase the speed to high to whip the mixture into a firm whipped cream consistency.

Step 5: Assemble the Cake

After the jello has set and the cake is cold, spread the cream cheese topping evenly over the surface of the cake.

Sprinkle toasted coconut over the top for added texture and flavor.

Arrange 15 strawberry halves on top of the cake, positioning them so that each piece will receive a strawberry half when sliced.

Loosely cover the cake and keep it chilled until you are ready to serve.

Step 6: Serve the Cake

For the best flavor, allow the cake to come close to room temperature before serving.

Remove the cake from the refrigerator 20-30 minutes prior to serving.

Slice and enjoy your delicious poke cake.