Coconut Raspberry Poke Cake
"Create a tropical delight with Coconut Raspberry Poke Cake! Moist white cake infused with raspberry flavor, topped with raspberry preserves, Cool Whip, and shredded coconut for a refreshing dessert. Perfect for any occasion!"
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
- Allow the cake to cool completely before poking holes to prevent it from crumbling.
- 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.
- 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.