Description
A refreshing and colorful poke cake made with white cake, raspberry gelatin, raspberry preserves, Cool Whip, and shredded coconut for a sweet and tangy treat.
Ingredients
Scale
- 1 box white cake mix (18.25 oz)
- Ingredients listed on the box to prepare the cake
- 1 box raspberry-flavored gelatin (3 oz)
- 2 cups hot water
- 1 jar raspberry preserves (10 oz)
- 1 tub Cool Whip, thawed (8 oz)
- 1 bag shredded coconut (7 oz)
Instructions
- Preheat your oven and bake the white cake mix as directed on the package using a 9×13-inch baking pan. Let the cake cool for 30 minutes.
- Use the handle of a wooden spoon or a fork to poke holes halfway into the cake, spacing them about 1 inch apart.
- In a bowl, dissolve the raspberry gelatin in 2 cups of hot water, stirring until completely dissolved. Evenly pour the gelatin over the cake, allowing it to soak into the holes.
- Microwave the raspberry preserves for 30 seconds to soften, then drizzle and spread it over the cake.
- Evenly spread the thawed Cool Whip over the preserves. Sprinkle shredded coconut on top.
- Refrigerate for at least 4 hours before serving to allow the flavors to meld.
- Store any leftovers in the refrigerator.
Notes
- Ensure the cake is completely cooled before poking holes to prevent the gelatin from seeping too much into the cake.
- If you prefer a thicker layer of coconut, you can adjust the amount to your liking.
- For a tangier flavor, consider using a little more raspberry preserves on top.
- This cake can be made a day ahead for the best flavor.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg