RASPBERRY COCONUT POKE CAKE
White cake and raspberry preserves come together to create perfection. Refrigerate until ready to serve.
Provided by kel7298
Categories Desserts Cakes Poke Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 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.
- 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.
- Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.
- Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.
- Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 53.3 g, Cholesterol 43.2 mg, Fat 16.4 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8 g, Sodium 250.5 mg, Sugar 44.8 g
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Tracy whittaker
[email protected]I will definitely be making this cake again.
kimo mido
[email protected]This cake is amazing! It's the best cake I've ever had.
Qasir Rafiq
[email protected]I found this cake to be a bit dry, but it was still edible.
Nondumiso Nosipho
[email protected]This cake is a little too sweet for my taste, but it's still good.
Lj Taylor
[email protected]I've made this cake several times now and it's always a hit. It's my go-to dessert recipe for any occasion.
Mdshakil Islam
[email protected]This cake is perfect for a potluck or bake sale. It's always a crowd-pleaser.
Sunshine Creger
[email protected]I made this cake for my daughter's birthday party and it was a huge hit! All the kids loved it.
Cockney 555
[email protected]This cake is so easy to make. I love that I can use a boxed cake mix to save time.
Haus of DMK
[email protected]I love the combination of raspberry and coconut in this cake. It's a perfect summer dessert.
md Murshed alam RAju
[email protected]This cake is amazing! It's so moist and flavorful. I will definitely be making it again.
Mow Rani
[email protected]I found this cake to be a bit dry. I would try adding some extra liquid to the batter next time.
Kutlwano Ngomane
[email protected]This cake is a little too sweet for my taste. I would probably cut the sugar in half next time.
auwal bin musa
[email protected]The only thing I would change about this recipe is to use fresh raspberries instead of frozen. I think it would make the cake even more flavorful.
Tina Pearce
[email protected]This cake is perfect for any occasion. I've made it for birthdays, potlucks, and even just a weeknight dessert.
Krieg Tyo
[email protected]I love how easy this cake is to make. Even if you're not a seasoned baker, you can easily whip this up.
Tojik 2006
[email protected]This cake is absolutely delicious! The raspberry filling is tart and sweet, and the coconut frosting is rich and creamy. I highly recommend it.
Thulani Hlahleni
[email protected]I've made this cake twice now and it's always a crowd-pleaser. The raspberry and coconut flavors are a perfect combination.
Malikadnan Awan
[email protected]This raspberry coconut poke cake was a huge hit at my party! It was so easy to make and everyone loved it.