Coconut Raspberry Poke Cake
Craving a delightful dessert bursting with fruity flavors and tropical flair? Look no further than Coconut Raspberry Poke Cake! This delectable treat features a moist white cake infused with raspberry gelatin and topped with luscious raspberry preserves, creamy Cool Whip, and shredded coconut. It’s the perfect sweet indulgence for any occasion, from potlucks to family gatherings.
Why Try This Recipe?
- Irresistible Flavor Combination: The combination of sweet raspberries, creamy coconut, and fluffy cake creates a harmonious blend of flavors that’s sure to tantalize your taste buds.
- Simple Preparation: Using a boxed cake mix as the base makes this recipe incredibly easy to prepare, while the addition of raspberry gelatin adds an extra layer of flavor and moisture.
Summary of Ingredients
To make Coconut Raspberry Poke Cake, you’ll need:
- 1 box of white cake mix, plus the ingredients listed on the box to prepare the cake
- 1 box of raspberry flavored gelatin (Jello)
- 2 cups of hot water
- 1 jar (10 oz.) of raspberry preserves
- 1 tub (8 oz.) of Cool Whip, thawed
- 1 bag (7 oz.) of shredded coconut
Preparation
- Preheat the oven and prepare the cake according to the package directions. Pour the batter into a 9×13 pan and bake as directed.
- Once the cake is baked and cooled, use the handle of a wooden spoon to poke holes in the cake halfway down, spacing them about an inch apart.
- Dissolve the raspberry gelatin in hot water, then pour it evenly over the cake, filling in the holes.
- Microwave the raspberry preserves until easy to spread, then pour them over the cake and spread evenly.
- Top the cake with Cool Whip and shredded coconut, then refrigerate for at least 4 hours before serving.
Serving Suggestions
After chilling, slice the Coconut Raspberry Poke Cake into squares and serve cold. It pairs perfectly with a cup of hot tea or coffee for a delightful dessert experience.
Storage Information
Any leftover Coconut Raspberry Poke Cake can be stored in the refrigerator, covered, for up to 3-4 days. Enjoy leftovers straight from the fridge for a refreshing treat.
Techniques and Tips
- Make sure to spread the raspberry preserves evenly over the cake to ensure every bite is filled with fruity flavor.
- For an extra tropical twist, toast the shredded coconut before sprinkling it over the cake for added texture and flavor.
Variation
Feel free to customize this recipe by using different flavors of gelatin or preserves to suit your preferences. You can also add fresh raspberries or other berries as a garnish for an extra pop of color and freshness.
FAQs About the Recipe
Q: Can I use a different flavor of cake mix instead of white? A: Yes, you can experiment with different flavors of cake mix, such as yellow or lemon, for a variation on this recipe.
Q: Can I use homemade whipped cream instead of Cool Whip? A: Absolutely! Feel free to substitute homemade whipped cream for the Cool Whip if you prefer. Just whip heavy cream with a bit of sugar until stiff peaks form, then use it as directed in the recipe.
Coconut Raspberry Poke Cake
Equipment
- - 9x13 inch baking pan
- - Wooden spoon handle
- - Microwave-safe bowl
Ingredients
- 1 box white cake mix plus Ingredients listed on box to prepare cake
- 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
- Preheat the oven according to the instructions on the cake mix box. Prepare the cake batter as directed and pour it into a 9x13 inch baking pan. Bake for the time specified on the package.
- Once the cake is baked, remove it from the oven and allow it to cool completely in the pan.
- Once cooled, use the handle of a wooden spoon to poke holes in the cake, spacing them about an inch apart and going about halfway down into the cake.
- In a medium bowl, combine the raspberry flavored gelatin with the hot water, stirring until the gelatin is completely dissolved.
- Pour the raspberry gelatin mixture evenly over the cake, making sure to fill the holes.
- In a small microwave-safe bowl, heat the raspberry preserves in the microwave for about 30 seconds or until they are melted and easy to spread. Pour the melted preserves over the cake, spreading them evenly.
- Spread the thawed Cool Whip over the top of the cake, covering it completely.
- Sprinkle the shredded coconut over the Cool Whip, covering the entire surface of the cake.
- Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
- Once chilled, slice and serve the Coconut Raspberry Poke Cake. Enjoy!
Notes
- Ensure the raspberry gelatin is dissolved completely before pouring over the cake for even distribution.
- Refrigerate the cake for at least 4 hours before serving to allow flavors to meld and the cake to set properly.
