This Coconut Raspberry Poke Cake is a delicious dessert that combines a moist white cake, fruity raspberry gelatin, and creamy Cool Whip, topped with shredded coconut. Every bite is a perfect balance of sweetness and texture that will leave you wanting more. This dessert is perfect for any occasion, from family gatherings to potlucks, and it is sure to be a crowd-pleaser. Whether you have a sweet tooth or not, this dessert is a must-try for everyone who loves a delightful dessert!
Every time my husband and I host a dinner party, we always serve this Coconut Raspberry Poke Cake for dessert. It has become our favorite dessert because of how easy it is to make, and how much our guests love it. It all started when my husband saw a recipe for poke cake in a cooking magazine and suggested that we give it a try. We made a few tweaks and added raspberry gelatin, raspberry preserves, and shredded coconut to make it more flavorful, and it has been a hit ever since. Our friends and family always ask for the recipe, and we love to share it with them. This dessert has become a staple in our household, and we hope you enjoy it as much as we do!
“Why This Coconut Raspberry Poke Cake is a Must-Try”
- The combination of white cake, raspberry gelatin, and raspberry preserves creates a perfect balance of sweetness and tartness that is hard to resist.
- The addition of Cool Whip and shredded coconut on top of the cake adds creaminess and texture that elevates the flavor.
- The dessert is easy to make, requiring only a few ingredients and simple steps.
- This Coconut Raspberry Poke Cake is perfect for any occasion, from potlucks to birthday parties, and it is sure to be a crowd-pleaser.
- You can make it in advance and refrigerate it for a few hours, which makes it convenient for busy schedules.
Ingredients:
- 1 box white cake mix (+ Ingredients listed on box to prepare cake)
- 1 box raspberry flavored gelatin (Jello)
- 473 ml (2 cups) hot water
- 1 jar (284 ml/10 oz.) raspberry preserves
- 227 g (8 oz.) Cool Whip, thawed
- 198 g (7 oz.) shredded coconut
Directions:
- Preheat the oven to the temperature listed on the cake mix box and prepare the cake according to the package directions.
- Pour the batter into a 9×13 inch baking pan and bake for the time recommended on the package.
- Remove the cake from the oven and allow it to cool completely.
- Use the handle of a wooden spoon to poke holes in the cake, making sure to only press halfway down.
- In a medium bowl, combine the raspberry gelatin and hot water until dissolved.
- Pour the gelatin mixture over the cake, filling in the holes evenly.
- In a small microwave-safe bowl, microwave the raspberry preserves for about 30 seconds, or until easy to spread.
- Pour the preserves over the cake and spread evenly.
- Top the cake with Cool Whip and sprinkle the shredded coconut on top.
- Refrigerate the cake for at least 4 hours before serving.
Notes:
- You can use any brand of white cake mix for this recipe.
- You can also substitute the raspberry preserves with your favorite fruit preserves.
- If you prefer a less sweet dessert, you can reduce the amount of raspberry gelatin and preserves.
Coconut Raspberry Poke Cake
Ingredients
- 1 box white cake mix + Ingredients listed on box to prepare cake
- 1 box raspberry flavored gelatin Jello
- 473 ml 2 cups hot water
- 1 jar 284 ml/10 oz. raspberry preserves
- 227 g 8 oz. Cool Whip, thawed
- 198 g 7 oz. shredded coconut
Instructions
- Preheat the oven to the temperature listed on the cake mix box and prepare the cake according to the package directions.
- Pour the batter into a 9x13 inch baking pan and bake for the time recommended on the package.
- Remove the cake from the oven and allow it to cool completely.
- Use the handle of a wooden spoon to poke holes in the cake, making sure to only press halfway down.
- In a medium bowl, combine the raspberry gelatin and hot water until dissolved.
- Pour the gelatin mixture over the cake, filling in the holes evenly.
- In a small microwave-safe bowl, microwave the raspberry preserves for about 30 seconds, or until easy to spread.
- Pour the preserves over the cake and spread evenly.
- Top the cake with Cool Whip and sprinkle the shredded coconut on top.
- Refrigerate the cake for at least 4 hours before serving.
Notes
You can also substitute the raspberry preserves with your favorite fruit preserves.
If you prefer a less sweet dessert, you can reduce the amount of raspberry gelatin and preserves.