Summer Bliss: Coconut Raspberry Poke Cake Recipe
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.
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 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.
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.