Description
A delightful and refreshing Raspberry Zinger Poke Cake that combines the sweetness of raspberry with a moist white cake, topped with Cool Whip and shredded coconut.
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 according to package instructions using a 9×13-inch baking pan. Allow the cake to cool for 30 minutes.
- Use the handle of a wooden spoon or tines of a meat 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 fully dissolved. Pour the gelatin evenly over the cake, ensuring it fills the holes.
- Microwave the raspberry preserves for 30 seconds to soften, then drizzle and spread evenly over the top of the cake.
- Spread the thawed Cool Whip over the preserves in an even layer. Sprinkle shredded coconut over the top.
- Refrigerate for at least 4 hours before serving to let the flavors meld.
- Store any leftovers in the refrigerator.
Notes
- For best results, allow the cake to chill overnight.
- Feel free to adjust the amount of coconut based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg