A refreshing summer cake made with raspberry and coconut!
Although I can’t remember ever having raspberry and coconut in one dessert, this Coconut Raspberry Poke Cake is now my favorite!
Poke cakes are a type of regular cake that has holes inserted on the top. The filling is poured over. We’re using raspberry preserves, raspberry Jello, white cake in this instance. You can top it with coconut flakes and whipped cream, and you’ve got a delicious summer dessert!
15m prep time
30m cook time
1 box white cake mix (+ Ingredients listed on box to prepare cake)
1 box raspberry flavored gelatin (Jello)
2 cups hot water
1 jar (10 oz.) raspberry preserves
1 tub (8 oz.) Cool Whip, thawed
1 bag (7 oz.) shredded coconut
Preheat oven and prepare the cake according to package directions. Pour the batter in a 9×13 pan and bake for the allotted time on the package.
Remove the cake from the oven and allow to cool. Once cooled, use the handle of a wooden spoon to poke holes in the cake every inch or so, only pressing down halfway.
Combine raspberry gelatin and hot water until dissolved. Pour evenly over the cake, filling in the holes.
In a small bowl, microwave raspberry preserves until easy to spread, about 30 seconds. Pour on top of the cake and spread evenly.
Top with Cool Whip and shredded coconut. Refrigerate for at least 4 hours before serving.