Raspberry Coconut Poke Cake – a delicious recipe with white cake, water, vegetable oil, eggs, condensed milk, raspberry preserves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
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.
3
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.
4
Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.
5
Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.
6
Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.
299
kcal
Calories
28
g
Fat
2
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (15.25 ounce) package white cake mix (such as Pillsbury(R)), 1 cup water, 1/3 cup vegetable oil, 3 eggs, and more.
Yes, Raspberry Coconut Poke Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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