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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 15
Course: cake, Dessert
Cuisine: American
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. 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.
  3. In a small bowl, combine the raspberry gelatin and hot water until dissolved. Pour the mixture evenly over the cake, filling in the holes.
  4. 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.
  5. 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.