Light And Refreshing Raspberry Zinger Poke Cake
Raspberry Zinger Poke Cake is a soft white cake soaked with raspberry gelatin, layered with sweet raspberry preserves, and topped with fluffy whipped topping and coconut for a light, fruity dessert.
Ingredients
- 1 box 18.25 oz white cake mix plus ingredients listed on the box
- 1 box 3 oz raspberry flavored gelatin
- 2 cups hot water
- 1 jar 10 oz raspberry preserves
- 1 tub 8 oz Cool Whip, thawed
- 1 bag 7 oz shredded coconut
Instructions
- Bake the white cake in a greased 9×13 inch pan at 350°F for 25–30 minutes and cool 30 minutes.
- Poke holes across the cake about 1 inch apart using a wooden spoon handle.
- Dissolve raspberry gelatin in 2 cups hot water and pour evenly over the cake.
- Warm raspberry preserves for 30 seconds and spread evenly on top.
- Spread thawed Cool Whip evenly over the cake.
- Sprinkle shredded coconut and refrigerate for at least 4 hours.