This Raspberry Zinger Poke Cake is the ultimate combination of moist cake, fruity raspberry flavors, and a delightful coconut topping. Perfect for gatherings, celebrations, or as an anytime dessert, this cake is simple to prepare and guaranteed to impress.
Ingredients:
For the Cake:
- 1 package (18.25 oz) white cake mix
- Ingredients as listed on the cake mix package (typically water, eggs, and oil)
For the Filling:
- 1 package (3 oz) raspberry-flavored gelatin
- 2 cups hot water
For the Topping:
- 1 jar (10 oz) raspberry preserves
- 1 container (8 oz) whipped topping, thawed
- 1 package (7 oz) unsweetened shredded coconut
Directions:
1. Prepare the Cake Base:
- Preheat your oven to the temperature specified on the white cake mix package.
- Lightly grease and flour a 9×13-inch baking pan.
- Prepare the cake mix according to the package instructions, combining the mix with water, eggs, and oil. Beat until the batter is smooth.
- Pour the batter into the prepared baking pan and bake in the preheated oven until the cake is golden and a toothpick inserted in the center comes out clean (around 30-35 minutes).
2. Cool and Poke Holes:
- Once the cake is baked, allow it to cool in the pan for about 30 minutes.
- Using the handle of a wooden spoon, the prongs of a meat fork, or a skewer, poke holes evenly across the entire surface of the cake. Ensure the holes go about halfway through the cake—this will allow the filling to soak in and flavor every bite.
3. Prepare and Pour the Gelatin:
- In a medium bowl, dissolve the raspberry-flavored gelatin in 2 cups of hot water. Stir until completely dissolved.
- Slowly and evenly pour the gelatin mixture over the entire surface of the cake, letting it seep into the holes. Allow the cake to rest for 15 minutes, ensuring the gelatin is absorbed fully.
4. Add the Raspberry Preserves:
- Warm the raspberry preserves in the microwave for about 30 seconds to make them spreadable.
- Gently spread the warm preserves across the surface of the cake using an offset spatula or a knife. This layer adds an extra burst of raspberry flavor and keeps the cake moist.
5. Top with Whipped Topping:
- Once the raspberry preserves layer has set slightly, spread the thawed whipped topping generously over the entire cake. Use a spatula to create a smooth and even layer.
6. Add the Coconut Topping:
- Sprinkle the unsweetened shredded coconut evenly over the whipped topping, covering the entire surface. The coconut adds texture and transforms the cake into a dessert reminiscent of a classic Raspberry Zinger snack.
7. Chill and Serve:
- Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight. This chilling time allows the flavors to meld and the texture to set.
- Slice into squares and serve chilled. Enjoy the combination of fruity raspberry, creamy topping, and coconut goodness in every bite!
Nutritional Information:
- ⏰ Prep Time: 15 minutes
- ⏰ Cook Time: 30 minutes
- ⏰ Chilling Time: 4 hours
- ⏰ Total Time: 4 hours 45 minutes
- 🔥 Calories: Approximately 250 kcal per serving
- 🍽️ Servings: 24 squares
Tips for Success:
- Customize the Cake Mix: While white cake mix works wonderfully, you can use yellow cake or even vanilla cake mix for a slightly different flavor.
- Add Fresh Raspberries: For extra freshness, garnish the cake with a few fresh raspberries before serving.
- Toasted Coconut Variation: For a nuttier flavor, lightly toast the shredded coconut in a skillet or the oven before sprinkling it on the cake.
- Whipped Topping Substitution: If you prefer homemade whipped cream, you can whip 1 cup of heavy cream with 2 tablespoons of sugar and 1 teaspoon of vanilla extract to create your own topping.