Raspberry Coconut Poke Cake
Ingredients
- 1 (15.25 ounce) package white cake mix (such as Pillsbury(R)) ⓘ
- 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(R)), thawed ⓘ
- 1 (3.5 ounce) package sweetened flaked coconut ⓘ
Instructions
- 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 & Diet Analysis (per serving)
639
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).