Coconut Raspberry Poke Cake
Mouthwatering Coconut Raspberry Poke Cake. Light, fluffy and infused with raspberry flavors. On top is a velvety layer of Cool Whip and a sprinkle of coconut. This is the perfect dessert for any occasion.
12 Servings
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
Cake Mix: When searching for a cake mix make sure it is certified gluten free. You can find options, in specialty stores or online. Just check the label to ensure that it clearly states "gluten free."
Raspberry Gelatin: Opt for a raspberry flavored gelatin (like Jello). Most gelatin products are free from gluten. It's always wise to verify the label just to be sure.
Raspberry Preserves: Choose raspberry preserves that are specifically labeled as gluten free. Many brands offer gluten free varieties. It's best to double check the label for any potential ingredients containing gluten.
Cool Whip: Select a whipped topping or Cool Whip that's suitable for a free diet. While whipped toppings are free from gluten be certain that the specific brand you choose is safe.
By selecting all the ingredients as certified gluten versions you can whip up a scrumptious and worry free Coconut Raspberry Poke Cake that everyone can relish without any concerns, about gluten.