Coconut Raspberry Poke Cake
A soft and creamy Coconut Raspberry Poke Cake made with raspberry gelatin, whipped topping, and coconut for an easy pink dessert.
Equipment
- 9x13-inch baking pan
- Wooden spoon
- Mixing Bowl
- Spatula
Ingredients
- 1 box white cake mix plus eggs, oil, and water listed on the package
- 1 box raspberry flavored gelatin
- 2 cups boiling water
- 1 jar raspberry preserves about 10 ounces
- 1 tub whipped topping thawed
- 2 cups sweetened shredded coconut
- 1 fresh raspberries optional, for garnish
Instructions
- Prepare the white cake mix according to the package directions and bake it in a 9x13 inch pan.
- Let the cake cool slightly, then poke holes all over the top with the handle of a wooden spoon.
- Dissolve the raspberry gelatin in boiling water.
- Pour the gelatin evenly over the cake so it sinks into the holes.
- Warm the raspberry preserves slightly and spread them over the cake.
- Chill the cake until set.
- Spread the whipped topping over the chilled cake and finish with coconut and fresh raspberries if using.
Notes
- >Chill the cake well before slicing for the cleanest pieces.
>Toast a little coconut for extra texture if desired.
>Store covered in the refrigerator for up to 4 days.