This Coconut Raspberry Poke Cake is a delicious and refreshing summer dessert that will leave your taste buds craving more. This easy-to-make dessert is perfect for any occasion, from a family barbecue to a dinner party. The combination of fluffy white cake, sweet raspberry gelatin, and tangy raspberry preserves topped with creamy Cool Whip and shredded coconut is sure to impress your guests and make you the talk of the town.
My family absolutely loves this Coconut Raspberry Poke Cake recipe. I first made it for my husband’s birthday party, and it was a huge hit. The cake was moist and tender, and the raspberry flavor was the perfect balance of sweetness and tartness. Since then, I have made this cake for every family gathering, and it has become a staple in our household. The best part is that it’s so easy to make, and it always impresses our guests.
“Why This Coconut Raspberry Poke Cake is a Must-Try”
This Coconut Raspberry Poke Cake recipe is a must-try for anyone who loves sweet and refreshing desserts. The combination of fluffy white cake, sweet raspberry gelatin, and tangy raspberry preserves is a match made in heaven. Topped with creamy Cool Whip and shredded coconut, this cake has a deliciously tropical twist. Plus, it’s so easy to make, and it’s perfect for any occasion, from a summer barbecue to a fancy dinner party.
Ingredients:
- 1 box white cake mix (+ Ingredients listed on box to prepare cake) (454g)
- 1 box raspberry flavored gelatin (Jello) (85g)
- 2 cups hot water (473ml)
- 1 jar (10 oz.) raspberry preserves (283g)
- 1 tub (8 oz.) Cool Whip, thawed (226g)
- 1 bag (7 oz.) shredded coconut (198g)
Directions:
- Preheat the oven and prepare the cake mix according to package directions. Pour the batter into a 9×13 inch (23×33 cm) pan and bake for the recommended time on the package.
- Once the cake is baked, remove it from the oven and allow it to cool. Once cooled, use the handle of a wooden spoon to poke holes in the cake every inch or so, only pressing down halfway.
- In a small bowl, combine the raspberry gelatin and hot water until dissolved. Pour the mixture evenly over the cake, filling in the holes.
- In another small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves on top of the cake and spread evenly.
- Top the cake with thawed Cool Whip and shredded coconut. Refrigerate the cake for at least 4 hours before serving.
Notes:
- You can use any flavor of gelatin you like instead of raspberry.
- You can use fresh raspberries instead of raspberry preserves for a more natural taste.
- Make sure to refrigerate the cake for at least 4 hours before serving to allow the flavors to blend together.
Summer Bliss: Coconut Raspberry Poke Cake Recipe
Ingredients
- 1 box white cake mix + Ingredients listed on box to prepare cake (454g)
- 1 box raspberry flavored gelatin Jello (85g)
- 2 cups hot water 473ml
- 1 jar 10 oz. raspberry preserves (283g)
- 1 tub 8 oz. Cool Whip, thawed (226g)
- 1 bag 7 oz. shredded coconut (198g)
Instructions
- Preheat the oven and prepare the cake mix according to package directions. Pour the batter into a 9x13 inch (23x33 cm) pan and bake for the recommended time on the package.
- Once the cake is baked, remove it from the oven and allow it to cool. Once cooled, use the handle of a wooden spoon to poke holes in the cake every inch or so, only pressing down halfway.
- In a small bowl, combine the raspberry gelatin and hot water until dissolved. Pour the mixture evenly over the cake, filling in the holes.
- In another small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves on top of the cake and spread evenly.
- Top the cake with thawed Cool Whip and shredded coconut. Refrigerate the cake for at least 4 hours before serving.
Notes
You can use fresh raspberries instead of raspberry preserves for a more natural taste.
Make sure to refrigerate the cake for at least 4 hours before serving to allow the flavors to blend together.