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Coconut Raspberry Poke Cake
John

Coconut Raspberry Poke Cake

Moist white cake soaked with raspberry gelatin, topped with preserves, Cool Whip, and toasted coconut. A simple, tropical summer dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill time 4 hours
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box white cake mix plus ingredients listed on box (eggs, oil, water)
  • 1 box raspberry flavored gelatin 3 oz size
  • 2 cups hot water
  • 1 jar raspberry preserves 10 oz
  • 1 tub Cool Whip thawed, 8 oz
  • 1 bag shredded sweetened coconut 7 oz

Equipment

  • 9x13 baking pan
  • Wooden spoon
  • Mixing bowls
  • Spatula
  • microwave

Method
 

  1. Preheat oven and prepare white cake batter according to package directions. Pour into greased 9x13 pan and bake until toothpick comes out clean. Cool completely.
  2. Use wooden spoon handle to poke holes all over cooled cake, about 1 inch apart, pressing halfway down.
  3. Dissolve raspberry gelatin in 2 cups hot water, stirring until clear. Pour slowly over cake, filling all holes.
  4. Microwave raspberry preserves for 30 seconds until spreadable. Spread evenly over cake.
  5. Spread Cool Whip gently over preserves layer. Sprinkle shredded coconut on top.
  6. Refrigerate at least 4 hours or overnight before serving. Slice and enjoy.

Notes

  • Toast coconut in dry skillet 2 to 3 minutes for nutty flavor
  • Cake tastes best after chilling overnight
  • Store refrigerated up to 4 days
  • Freeze individual slices up to 2 months