Description
Raspberry Zinger Poke Cake is a chilled, fruity dessert made with vanilla cake, raspberry gelatin, whipped topping, and sweet shredded coconut. It’s simple to prepare, visually striking, and perfect for gatherings or warm-weather treats.
Ingredients
- 1 box white or vanilla cake mix
- Ingredients required on the cake mix box (typically eggs, oil, and water)
- 1 box (3 oz) raspberry gelatin
- 1 cup boiling water
- ½ cup cold water
- 1 container (8 oz) whipped topping, thawed
- 1 cup sweetened shredded coconut
- Optional: fresh raspberries or extra shredded coconut for garnish
Instructions
- Prepare and bake the cake according to package instructions in a 9×13-inch pan. Let cool for 10 minutes.
- Use the handle of a wooden spoon to poke holes evenly over the cake, about 1 inch apart and ¾ of the way down.
- Dissolve raspberry gelatin in 1 cup boiling water. Stir in ½ cup cold water.
- Slowly pour the gelatin mixture evenly over the cake, allowing it to seep into the holes.
- Cover and refrigerate the cake for at least 2 hours until chilled and set.
- Spread whipped topping over the cake, then sprinkle with shredded coconut.
- Refrigerate for an additional 30 minutes before slicing and serving.
Notes
- For a classic look, tint coconut with pink food coloring.
- Let the cake cool slightly before adding gelatin to prevent sogginess.
- Chill thoroughly for clean slices.
- Swap gelatin flavors or add preserves for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
