Description
A moist and fluffy poke cake infused with raspberry flavor, topped with whipped cream and coconut for a light, refreshing dessert.
Ingredients
For the Cake Base:
- 1 box white or yellow cake mix
- Eggs, oil, and water (as required on box)
For the Raspberry Layers:
- 1 package (3 oz) raspberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1/2 cup raspberry preserves
- Fresh raspberries (optional)
For the Toppings:
- 1 container whipped topping
- 1 cup shredded coconut
Instructions
- Prepare and bake cake according to package directions in a greased dish.
- Let cake cool slightly, then poke holes across the surface.
- Dissolve raspberry gelatin in boiling water, then add cold water.
- Pour gelatin mixture evenly over the cake.
- Spread raspberry preserves over the top.
- Refrigerate for 2–3 hours until set.
- Spread whipped topping evenly over chilled cake.
- Sprinkle coconut on top and garnish if desired.
Notes
- Chill thoroughly for best texture and flavor.
- Toast coconut for extra depth.
- Use homemade whipped cream for a fresher taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes