1 box white cake mix (18.25 ounces), plus the ingredients listed on the package
3 ounces raspberry-flavored gelatin
2 cups hot purified water
10 ounces raspberry preserves
8 ounces whipped topping, thawed
7 ounces unsweetened shredded coconut
Instructions:
Prepare the Cake: Bake the white cake mix in a 9×13-inch pan according to the package instructions. Allow to cool for 30 minutes.
Poke and Pour: Use a wooden spoon handle or fork to poke holes throughout the cake. Dissolve the raspberry gelatin in 2 cups of hot water and evenly pour over the cake, ensuring the gelatin fills the holes.
Spread Preserves: Gently warm the raspberry preserves to make spreading easier. Evenly distribute the preserves over the cake.
Add Topping: Cover the cake with the thawed whipped topping, spreading it smoothly across the surface.
Finish with Coconut: Sprinkle the unsweetened shredded coconut over the whipped topping, covering the cake evenly.
Chill: Refrigerate the cake for at least 4 hours, allowing it to set fully before serving.
Storage: Keep any leftover cake refrigerated and well-covered to maintain freshness.
This Raspberry Zinger Poke Cake combines the best of both worlds – the joy of baking and the delight of a fruity, refreshing dessert. Perfect for summer barbecues, special celebrations, or as a treat to brighten any day, this cake’s unique flavors and textures make it an unforgettable dessert choice. Enjoy the process of creating this beautiful cake, and even more so, the pleasure of sharing it with friends and family.
