Coconut Raspberry Poke Cake
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.
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 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.
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.
