Description
This Raspberry Zinger Poke Cake brings the essence of summer to your table with its sweet and tangy raspberry flavor, combined with the softness of cake, the creaminess of Cool Whip, and the delightful texture of shredded coconut. It’s an easy-to-make, visually stunning dessert that promises to be the highlight of any summer gathering, potluck, or family reunion.
Ingredients
Scale
- 1 box (18.25 oz.) white cake mix (plus ingredients listed on the box to prepare the cake)
- 1 box (3 oz.) 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
Instructions
- Bake the Cake: Begin by following the package directions to bake the cake in a 9×13-inch baking pan. Once baked, allow the cake to cool for 30 minutes.
- Poke and Soak: With the end of a wooden spoon or a meat fork, poke the cake at regular intervals, reaching halfway through. Dissolve the raspberry gelatin in 2 cups of hot water and pour it over the cake, ensuring the holes are well filled.
- Add Preserves: Warm the raspberry preserves in the microwave for about 30 seconds until they’re easy to spread. Then, evenly distribute the preserves over the cake.
- Top and Chill: Generously cover the cake with Cool Whip, followed by a sprinkle of shredded coconut. Refrigerate the cake for at least 4 hours to allow the flavors to meld.
- Serve: This cake is best served chilled. Store any leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (varies by cake mix)
- Category: Dessert
- Method: Baking
- Cuisine: American