Best Coconut Raspberry Poke Cake Recipes

RASPBERRY COCONUT POKE CAKE

Raspberry Coconut Poke Cake image

White cake and raspberry preserves come together to create perfection. Refrigerate until ready to serve.

Provided by kel7298

Categories Desserts Cakes Poke Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 8

Ingredients

1 (15.25 ounce) package white cake mix (such as Pillsbury®)
1 cup water
⅓ cup vegetable oil
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) jar raspberry preserves
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (3.5 ounce) package sweetened flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix cake mix, water, oil, and eggs together in a bowl until batter is smooth; beat with an electric mixer for 2 minutes. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into the cake using the handle of a clean wooden spoon.
Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.
Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.
Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 53.3 g, Cholesterol 43.2 mg, Fat 16.4 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8 g, Sodium 250.5 mg, Sugar 44.8 g

COCONUT RASPBERRY POKE CAKE

Coconut Raspberry Poke Cake image

Raspberry and coconut come together to make one refreshing summer cake!

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

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

Steps:

Preheat oven and prepare the cake according to package directions. Pour the batter in a 9x13 pan and bake for the allotted time on the package.
Remove the cake from the oven and allow to cool. Once cooled, use the handle of a wooden spoon to poke holes in the cake every inch or so, only pressing down halfway.
Combine raspberry gelatin and hot water until dissolved. Pour evenly over the cake, filling in the holes.
In a small bowl, microwave raspberry preserves until easy to spread, about 30 seconds. Pour on top of the cake and spread evenly.
Top with Cool Whip and shredded coconut. Refrigerate for at least 4 hours before serving.