Coconut Raspberry Poke Cake

Get ready to indulge in the perfect blend of sweet, tangy, and creamy flavors with our Coconut Raspberry Poke Cake – a decadent dessert that’s sure to satisfy your cravings and delight your taste buds. This irresistible treat features a moist white cake infused with raspberry gelatin, topped with luscious raspberry preserves, fluffy Cool Whip, and a generous sprinkle of shredded coconut. Whether you’re celebrating a special occasion or simply treating yourself to a sweet escape, this recipe is guaranteed to be a hit with everyone who tries it. So, let’s dive into the world of delicious desserts and create a masterpiece that’s as beautiful as it is delicious!

Ingredients:

For the Cake:

• 1 box white cake mix (+ Ingredients listed on box to prepare cake)

For the Raspberry Filling:

• 1 box raspberry flavored gelatin (Jello)
• 2 cups hot water
• 1 jar (10 oz.) raspberry preserves

For the Topping:

• 1 tub (8 oz.) Cool Whip, thawed
• 1 bag (7 oz.) shredded coconut

Instructions:

For the Cake:

1. Prepare the Cake: Follow the instructions on the box of white cake mix to prepare the cake batter. Pour the batter into a greased 9×13-inch baking dish and bake according to package instructions. Once baked, allow the cake to cool slightly.

For the Raspberry Filling:

1. Prepare the Raspberry Gelatin: In a mixing bowl, dissolve the raspberry flavored gelatin in 2 cups of hot water, stirring until completely dissolved.
2. Poke Holes in the Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the slightly cooled cake.
3. Pour the Gelatin Mixture: Carefully pour the prepared raspberry gelatin mixture over the cake, ensuring that it fills the holes and covers the entire surface evenly. Allow the cake to cool completely and chill in the refrigerator for at least 1 hour to set.

Assembly:

1. Spread Raspberry Preserves: Once the cake has chilled, spread the raspberry preserves evenly over the top of the cake.
2. Add Cool Whip: Spread the thawed Cool Whip over the raspberry preserves, creating a smooth and creamy layer.
3. Sprinkle with Coconut: Generously sprinkle the shredded coconut over the Cool Whip layer, covering the entire surface.
4. Chill and Serve: Place the assembled cake back in the refrigerator and chill for at least 2 hours, or until ready to serve. Slice and enjoy!

Cook Notes and Variations:

• Add Fresh Raspberries: Garnish the top of the cake with fresh raspberries for a burst of color and freshness.
• Try Different Flavors: Experiment with different flavors of gelatin and preserves for a unique twist on the classic recipe. Strawberry, cherry, or orange are great alternatives.
• Make it Gluten-Free: Use a gluten-free white cake mix and ensure that all other ingredients are gluten-free to make this cake suitable for those with gluten sensitivities.
• Boost the Coconut Flavor: Toast the shredded coconut before sprinkling it over the cake for a richer and nuttier flavor.

FAQs (Frequently Asked Questions):

Q: Can I use a homemade white cake instead of a box mix? A: Yes, you can certainly use a homemade white cake recipe if you prefer. Just be sure to bake it in a 9×13-inch baking dish and follow the instructions for poking holes and adding the raspberry gelatin as directed.

Q: Can I use fresh raspberries instead of raspberry preserves? A: While raspberry preserves provide a sweet and tangy flavor to the cake, you can certainly use fresh raspberries if you prefer. Simply spread them evenly over the Cool Whip layer before adding the shredded coconut.

Q: How long will this cake stay fresh? A: This Coconut Raspberry Poke Cake can be stored in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap or foil to prevent it from drying out.

Q: Can I make this cake ahead of time? A: Yes, you can assemble the cake ahead of time and store it in the refrigerator until ready to serve. Simply cover it tightly with plastic wrap or foil to keep it fresh.

Keto and Low-Carb Versions:

Keto Version:

• Use a keto-friendly cake mix and sweetener to make the cake base.
• Replace the raspberry gelatin and preserves with sugar-free alternatives.
• Use whipped cream made from heavy cream and sweetened with a keto-friendly sweetener instead of Cool Whip.

Low-Carb Version:

• Use a low-carb cake mix or almond flour cake recipe for the cake base.
• Choose sugar-free raspberry gelatin and preserves to reduce the carb content.
• Use unsweetened shredded coconut or toasted coconut flakes to keep the carb count low.

Elevate your dessert game with our delightful Coconut Raspberry Poke Cake – a sweet and tangy treat that’s perfect for any occasion. With its moist cake base, fruity raspberry filling, creamy Cool Whip topping, and coconut crunch, this cake is a symphony of flavors and textures that will leave you craving more. Whether you’re serving it at a summer barbecue, potluck, or family gathering, this recipe is sure to impress. So, gather your ingredients, whip up this sensational dessert, and get ready to indulge in a slice of pure bliss!