Coconut Raspberry Poke Cake: White cake mix, raspberry gelatin, preserves, Cool Whip, and coconut create the perfect tropical dessert delight!
This Coconut Raspberry Poke Cake takes me back to one summer barbecue where I was running late (as usual) and needed a dessert that would wow the crowd. I didn’t have time for a baking marathon, and honestly, I wasn’t in the mood for anything too fussy. That’s when I remembered this poke cake recipe—simple, sweet, and always a winner.
The funny thing? I wasn’t even sure how it would turn out. Poking holes in a cake and drenching it with raspberry gelatin felt a little… odd. But as I spread the Cool Whip and sprinkled the coconut on top, I could see the magic coming together.
When I served it, the compliments were non-stop. My cousin (the self-proclaimed dessert critic of the family) took one bite and immediately said, “This is your best yet!” And honestly? I kind of agreed. It’s light, refreshing, and has just the right amount of sweetness. Plus, it’s one of those desserts that tastes even better the next day—if it lasts that long.
Why You’ll Love This Coconut Raspberry Poke Cake Recipe?
- Perfectly Balanced Flavors: The tartness of raspberry, the creaminess of Cool Whip, and the tropical touch of coconut create a harmony of flavors.
- Effortless Elegance: It’s unbelievably easy to make but looks like you spent hours on it.
- Crowd Favorite: From kids to grandparents, everyone loves this cake.
- Make-Ahead Magic: It’s even more delicious after chilling overnight.
- Tropical Vibes: It’s like a vacation on a plate—who doesn’t need that?
Ingredient Notes:
Let’s break down why each ingredient is essential to making this dessert a showstopper:
- White Cake Mix: The base that holds it all together. It’s neutral enough to let the raspberry and coconut shine.
- Raspberry Gelatin: This soaks into the cake, adding tangy sweetness and keeping it moist.
- Raspberry Preserves: Adds a layer of fruity richness. If you have homemade preserves, even better!
- Cool Whip: The fluffy topping makes it feel light and airy. Want a richer option? Try whipped cream.
- Shredded Coconut: The final touch that adds texture and tropical flavor. Toasting it lightly gives it a nutty, caramelized taste.
How To Make Coconut Raspberry Poke Cake?
Here’s how to create this Coconut Raspberry Poke Cake in a few simple steps:
Step 1. Bake the Cake
Start by preparing the white cake batter according to the package instructions. Pour it into a greased 9×13 pan and bake until golden and set. Once it’s out of the oven, let it cool completely. Seriously, patience is key here—don’t rush it.
Step 2. Poke Holes
Now for the fun part! Grab a wooden spoon and poke holes all over the cooled cake. It’s oddly satisfying, and the more holes, the better the gelatin soaks in.
Step 3. Add the Gelatin
Dissolve the raspberry gelatin in 2 cups of hot water. Slowly pour it over the cake, making sure to fill all the holes. It might look a bit messy, but trust me, this is where the magic happens.
Step 4. Spread the Preserves
Warm the raspberry preserves in the microwave for about 30 seconds to make them easier to spread. Use a spatula to create an even layer over the top of the cake.
Step 5. Add the Cool Whip
Spread a generous layer of Cool Whip over the preserves. It’s like frosting a fluffy cloud—so satisfying.
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Step 6. Sprinkle the Coconut
Finally, sprinkle the shredded coconut on top. You can go light or heavy, depending on how much you love coconut.
Step 7. Chill and Serve
Pop the cake in the fridge for at least 4 hours (overnight is even better). Once it’s chilled, slice it up and watch it disappear!
Storage Options:
- Refrigerator: Store the cake in an airtight container for up to 4 days.
- Freezer: You can freeze individual slices tightly wrapped in plastic wrap for up to 2 months. Just thaw overnight in the fridge before serving.
Variations and Substitutions:
Feeling creative? Here are some fun ways to make this recipe your own:
- Different Gelatin Flavors: Try strawberry or lime for a twist.
- Fresh Fruit: Add fresh raspberries or strawberries for extra texture and flavor.
- Homemade Whipped Cream: Swap Cool Whip for freshly whipped cream for a more decadent topping.
- Toasted Coconut: Toast the coconut for a nutty, golden finish.
- Drizzle of Chocolate: Add a drizzle of melted chocolate for a fancy touch.
What to Serve with Coconut Raspberry Poke Cake?
While this cake is a star on its own, here are a few pairing ideas:
- Fresh Berries: Serve with a bowl of fresh raspberries or strawberries for a pop of color.
- Ice Cream: A scoop of vanilla or coconut ice cream takes it to the next level.
- Iced Coffee: The slight bitterness of coffee balances the sweetness of the cake perfectly.
- Sparkling Lemonade: A light, fizzy drink complements the tropical vibes.
Frequently Asked Questions:
Can I use a different cake mix?
Yes! A yellow or vanilla cake mix works too, but white cake really lets the other flavors shine.
What if I don’t like coconut?
No worries—just skip it. You can top the cake with chopped nuts or even white chocolate shavings instead.
Can I make this cake the night before?
Absolutely! In fact, it tastes even better after chilling overnight. The flavors really come together.
So, what do you think? Are you ready to dive into this Coconut Raspberry Poke Cake? It’s simple, delicious, and guaranteed to impress. Give it a try, and don’t forget to let me know how it turns out. Did you stick to the recipe, or add your own twist? I can’t wait to hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Coconut Raspberry Poke Cake
Ingredients
- 1 box of white cake mix along with the additional ingredients listed on the box (such as eggs, oil, and water) to prepare the cake
- 1 box of raspberry flavored gelatin Jello
- 2 cups of hot water
- 1 jar 10 oz. of raspberry preserves
- 1 tub 8 oz. of Cool Whip, thawed
- 1 bag 7 oz. of shredded coconut
Instructions
- Follow the instructions on the white cake mix package to prepare the batter. Bake it in a 9x13 pan.
- Allow the cake to cool. Then use a wooden spoon handle to poke holes over it.
- Dissolve raspberry gelatin in water. Pour it over the cake filling up the holes.
- Heat up raspberry preserves in the microwave. Spread them evenly on top of the cake.
- Next, add a layer of Cool Whip. Sprinkle shredded coconut on top.
- Refrigerate the cake for 4 hours before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
3 Responses
Wanting g to make this but wondering g what box of jello to use and do you cool it before you pour on cake.
Great recipe! Wound up making a raspberry ermine frosting ~ diluted raspberry jam and removed the seeds. Pics to follow!
Spot on recipe! Wound up making an ermine frosting using diluted raspberry jam, removing seeds ~ fab flavors!