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Raspberry Coconut Poke Cake Recipe

Recipe by: kel7298

"White cake and raspberry preserves come together to create perfection. Refrigerate until ready to serve."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook35 m
  • Ready In2 h
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • 2Mix 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.
  • 3Bake 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.
  • 4Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.
  • 5Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.
  • 6Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.
Ingredients
  • 16 servings
  • 372 cals
  • 1 (15.25 ounce) package white cake mix (such as Pillsbury®)
  • 1 cup water
  • 1/3 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    372
    19%
  • Fat:
    16.4
    25%
  • Carbs:
    53.3
    17%
  • Protein:
    4.8
    10%
  • Cholesterol:
    43
    14%

Based on a 2,000 calorie diet

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