Raspberry Coconut Poke Cake
Raspberry Coconut Poke Cake is a delightful tropical dessert that combines the tangy sweetness of raspberries with the creamy richness of coconut. This moist and flavorful cake is perfect for any occasion, whether it’s a casual gathering or a festive celebration. With its vibrant colors and luscious texture, each slice offers a refreshing burst of fruity goodness that will transport you to sun-soaked beaches. Easy to make and sure to impress, this cake is bound to become a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup water
- 3 oz raspberry Jell-O (or sugar-free)
- 1 cup full-fat coconut milk
- 1 cup sweetened shredded coconut
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a rectangular baking dish.
- In a large bowl, mix the vanilla cake mix, eggs, and water until smooth.
- Pour the batter into the prepared dish and bake for 25-30 minutes until golden brown.
- Once cooled slightly, poke holes all over the cake with a fork or skewer.
- Dissolve the raspberry Jell-O in boiling water and pour evenly over the poked cake while it's warm. Chill in the refrigerator for at least one hour.
- After chilling, pour coconut milk evenly over the top and sprinkle with shredded coconut and fresh raspberries.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 240
- Sugar: 22g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg