Description
A delicious and moist raspberry poke cake topped with Cool Whip and shredded coconut.
Ingredients
Scale
- 1 box white cake mix
- Ingredients listed on box to prepare cake
- 1 box raspberry flavored gelatin (Jello) (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
- Bake the cake according to package directions using a 9×13-inch baking pan.
- After the cake has baked, remove from the oven and allow to cool for 30 minutes. Using the handle end of a wooden spoon or a meat fork, poke cake every inch or so with the handle of wooden spoon or tines of meat fork halfway into the cake.
- Mix the raspberry gelatin with 2 cups of hot water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can.
- In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves over the top of the cake and spread evenly.
- Top with Cool Whip. Sprinkle the shredded coconut over the top.
- Refrigerate for at least 4 hours before serving.
- Store leftovers in the refrigerator.
Notes
- This cake is best served chilled.
- For stronger raspberry flavor, consider using fresh raspberries as a topping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg