raspberry coconut poke cake

raspberry coconut poke cake
  • 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


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Mix 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.
  3. Bake 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.
  4. Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.
  5. Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.
  6. Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.

09/25/2019
raspberry coconut poke cake, recipe PT15M PT1H 5 455 calories

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