Raspberry Coconut Poke Cake recipe
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Ingredients
- 1 (15.25 ounce) package white cake mix (such as Pillsbury®) 1 cup water ⅓ 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®), thawed 1 (3.5 ounce) package sweetened flaked coconut
Nutrition Info
- 372.4 caloriescarbohydrate: 53.3 gcholesterol: 43.2 mgfat: 16.4 gfiber: 1 gprotein: 4.8 gsaturatedFat: 8 gservingSize: -sodium: 250.5 mgsugar: 44.8 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Coconut Poke Cake
Directions
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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.