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Raspberry Coconut Poke Cake

Raspberry Coconut Poke Cake

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    2 h
kel7298

kel7298

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  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

kel7298
1

kel7298

4/25/2014

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

shrleo
0

shrleo

6/22/2014

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

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