Description
Bright, creamy, and coconut-kissed — this nostalgic poke cake tastes just like the beloved snack cake! A moist white cake is infused with raspberry gelatin, topped with a raspberry cream cheese layer, and finished with coconut for the ultimate crowd-pleasing dessert.
Ingredients
For the Cake:
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1 box white cake mix (plus eggs, oil, and water as listed on box)
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1 package (3 oz) raspberry gelatin (like Jell-O)
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1 cup boiling water
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1/2 cup cold water
For the Cream Cheese Filling & Topping:
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1 package (8 oz) cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1/2 cup raspberry preserves
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1 1/2 cups whipped topping (like Cool Whip)
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1 1/2 cups sweetened shredded coconut
Instructions
Preheat your oven and prepare the white cake mix according to package directions. Bake in a 9×13-inch pan. Allow the cake to cool for about 10–15 minutes.
Using the handle of a wooden spoon, poke holes all over the cake, spacing about 1 inch apart.
In a small bowl, dissolve the raspberry gelatin in 1 cup boiling water, then stir in ½ cup cold water.
Slowly pour the gelatin mixture over the cake, letting it soak into the holes.
Refrigerate the cake for at least 1 hour to fully absorb the flavor.
In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until creamy.
Gently fold in the whipped topping and raspberry preserves until well combined.
Spread the raspberry cream cheese mixture evenly over the chilled cake.
Sprinkle the shredded coconut evenly on top.
Refrigerate for at least another 30 minutes before serving for best results.
Notes
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For a stronger raspberry flavor, swirl extra raspberry preserves on top of the cream layer before adding coconut.
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Make it a “Zinger Cake” by adding red food coloring to enhance the classic snack cake look.
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Store covered in the fridge for up to 4 days.
- Category: Dessert
- Method: Baking
- Cuisine: American