Description
An easy dessert combining fluffy white cake, raspberry gelatin, preserves, whipped topping, and coconut for a refreshing summer treat.
Ingredients
Scale
- 1 box white cake mix (18.25 oz)
- Ingredients listed on the box to prepare the cake
- 1 box raspberry flavored gelatin (3 oz)
- 2 cups hot water
- 1 jar raspberry preserves (10 oz)
- 1 tub Cool Whip, thawed (8 oz)
- 1 bag shredded coconut (7 oz)
Instructions
- Prepare the white cake mix according to the package directions.
- Pour the batter into a greased 9×13-inch baking dish.
- Bake according to package instructions until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for approximately 30 minutes.
- Poke holes all over the cake using the handle of a wooden spoon or the tines of a meat fork.
- Combine raspberry gelatin with hot water in a large bowl and whisk until completely dissolved.
- Pour the raspberry gelatin mixture evenly over the cake.
- Microwave the raspberry preserves for 30 seconds, then pour it over the cake and spread evenly.
- Spread the thawed Cool Whip evenly over the raspberry layer.
- Sprinkle shredded coconut over the entire surface of the cake.
- Cover the cake and refrigerate for at least 4 hours.
Notes
For best results, chill overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: poke cake, raspberry dessert, summer dessert, easy cake recipe, family gatherings