|

Coconut Raspberry Poke Cake

Ad

Coconut Raspberry Poke Cake

Advert

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

  1. Preheat the oven and prepare the cake according to the package directions. Pour the batter into a 9×13 pan and bake as directed.
  2. 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.
  3. Dissolve the raspberry gelatin in hot water, then pour it evenly over the cake, filling in the holes.
  4. Microwave the raspberry preserves until easy to spread, then pour them over the cake and spread evenly.
  5. 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.

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends!

Advert

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating