Raspberry Coconut Poke Cake
Poke cakes originated in the United States in the 1970s and got their name from the process of poking holes in the cake to allow the filling to seep in.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 1 box White cake mix
- 1 can Coconut milk
- 1 can Sweetened condensed milk
- 1 box Raspberry Jello mix
- 1 cup Boiling water
- 1 container Whipped topping
- 1 cup Shredded coconut
- 1 cup Fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- Prepare the white cake mix according to package instructions. Pour the batter into the prepared baking dish and bake for the recommended time.
- In a mixing bowl, combine the coconut milk and sweetened condensed milk. Once the cake is baked, remove it from the oven and let it cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake.
- In a separate bowl, dissolve the raspberry Jello mix in boiling water. Pour the Jello mixture over the cake, making sure it fills the holes.
- Refrigerate the cake for at least 1 hour to allow the Jello to set.
- Spread the whipped topping over the chilled cake and sprinkle with shredded coconut.
- Garnish with fresh raspberries before serving. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.