Description
A moist and flavorful poke cake infused with raspberry gelatin and topped with a creamy coconut frosting.
Ingredients
Scale
- 1 box white cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
- 1 package (3 oz) raspberry gelatin (Jell-O)
- 1 cup boiling water
- ½ cup cold water
- 1½ cups whipped cream or Cool Whip
- 1½ cups sweetened shredded coconut
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ cup raspberry preserves
Instructions
- Prepare the cake mix according to the package instructions and bake in a 9x13-inch pan. Let it cool slightly.
- Poke holes all over the cake using the handle of a wooden spoon.
- Dissolve the raspberry gelatin in boiling water, then stir in cold water. Pour the mixture over the cake, ensuring it fills the holes.
- Refrigerate the cake for at least 1 hour to set.
- In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
- Fold in the whipped cream or Cool Whip until fully combined.
- Spread the cream cheese mixture over the chilled cake.
- Sprinkle shredded coconut evenly on top.
- Warm the raspberry preserves slightly and drizzle over the cake.
- Refrigerate for another 30 minutes before serving.
Notes
- Use a fork to poke holes if a wooden spoon handle is too large.
- For a stronger raspberry flavor, add extra raspberry preserves between layers.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: raspberry poke cake, easy dessert, gelatin cake, coconut frosting