This refreshing summer cake is made with coconut and raspberry!
Although I don’t recall ever having coconut and raspberry in one dessert, this Coconut Raspberry Poke cake is my favorite!
Poke cakes can be described as a regular type of cake with holes in the top. The filling is then poured on top. In this case, we’re using raspberry preserves or raspberry Jello. It can be topped with coconut flakes or whipped cream for a summer-inspired dessert.
12-15 | 15m preparation time | 30m cook time | 4h inactive
1 box white cake mix (+ ingredients on the box to make cake)
1 box raspberry-flavored gelatin (Jello).
2 cups of hot water
1 jar (10 oz.) Raspberry preserves
1 tub (8 oz.) Cool Whip, thawed
1 bag (7 oz. 1 bag (7 oz.)
Preheat oven. Prepare the cake according to the package instructions. Bake the batter in a 9×13-inch pan for the time indicated on the package.
Allow the cake to cool in the oven. After the cake has cooled, you can use the handle of the wooden spoon to poke holes into the cake at intervals of about an inch, pressing down only halfway.
Mix raspberry gelatin with hot water until well combined. Spread evenly on the cake and fill in any gaps.
Microwave raspberry preserves in a small bowl until smooth, approximately 30 seconds. Spread the raspberry preserves on top of your cake.
Serve with Cool Whip and shredded coconut. Before serving, let cool for at least four hours.