Raspberry Coconut Poke Cake

White cake and raspberry preserves come together to create perfection. Refrigerate until ready to serve.

Original recipe makes 16 servings

Ingredients

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

  • PREP

    15 mins

  • COOK

    35 mins

  • READY IN

    2 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.

Nutrition

Calories: 372 kcal
Carbohydrates: 53.3 g
Cholesterol: 48 mg
Fat: 16.4 g
Fiber: 1 g
Protein: 4.8 g
Sodium: 251 mg