Raspberry Coconut Poke Cake
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
66
Spice
53
Sweetness
49
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 9x13-inch baking dish
3
Mix cake mix, water, oil, and eggs together in a bowl until batter is smooth; beat with an electric mixer for 2 minutes
4
Pour batter into the prepared baking dish
5
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes
6
Poke holes into the cake using the handle of a clean wooden spoon
7
Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled
8
Refrigerate cake until cool, about 1 hour
9
Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes
10
Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top