Had to grab a pic before it was gone! I made this twice in one week. My three teenagers gobbled it up fast! Really delicious!
Coconut Raspberry Poke Cake
This vibrant and fruity poke cake is a breeze to make and absolutely packed with tropical flair. Moist white cake is infused with sweet raspberry gelatin and preserves, then finished with a fluffy layer of Cool Whip and a generous sprinkle of shredded coconut. It’s cool, creamy, and crowd-pleasing!
Ingredients
For the Cake:
- 1 box white cake mix
- (Plus ingredients listed on the box for preparation)
For the Filling & Topping:
- 1 box raspberry-flavored gelatin (Jello)
- 2 cups hot water
- 1 jar (10 oz.) raspberry preserves
- 1 tub (8 oz.) Cool Whip, thawed
- 1 bag (7 oz.) shredded coconut
Instructions
1️⃣ Bake the Cake:
Preheat your oven as directed on the cake mix box. Prepare the batter according to package instructions, then pour into a greased 9×13-inch baking dish. Bake as directed and allow it to cool completely.
2️⃣ Poke the Cake:
Once the cake is cool, use the handle of a wooden spoon or similar utensil to poke holes evenly across the surface, about an inch apart. Only poke halfway through the cake to avoid going to the bottom.
3️⃣ Pour the Gelatin:
Dissolve the raspberry gelatin in 2 cups of hot water, stirring until fully dissolved. Slowly pour the gelatin over the cake, making sure it seeps into all the holes.
4️⃣ Spread the Preserves:
Warm the raspberry preserves in the microwave for 30 seconds to make them easier to spread. Spoon the preserves over the cake and smooth them out into an even layer.
5️⃣ Add the Topping:
Spread the thawed Cool Whip evenly over the preserves layer. Then, sprinkle the shredded coconut on top to finish.
6️⃣ Chill and Serve:
Place the cake in the fridge for at least 4 hours before serving. This helps the flavors soak in and the gelatin set properly.
