Raspberry Coconut Poke Cake

Raspberry Coconut Poke Cake

2
kel7298 9

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

Ingredients

2 h servings 372 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.
  5. Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.
  6. Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.
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Reviews

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  1. 2 Ratings

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If you like Zingers, you will love this cake! So easy to make. Very refreshing and cool on a warm summers evening.

Really sweet, but really good! I used the Betty Crocker silver white cake recipe and used coconut extract instead of vanilla.