Raspberry Zinger Poke Cake is a delightful and sweet dessert that incorporates raspberry flavors and the fun of a poke cake. Here’s a simple recipe for you to try:
Ingredients:
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box – typically eggs, oil, and water)
For the Raspberry Jello Layer:
- 1 box (3 oz) raspberry-flavored gelatin (Jello)
- 1 cup boiling water
- 1/2 cup cold water
For the Topping:
- 1 cup sweetened shredded coconut
- 1 cup whipped topping (like Cool Whip)
- Fresh raspberries for garnish (optional)
Instructions:
1. Bake the Cake:
- Prepare the white cake mix according to the package instructions.
- Bake the cake in a 9×13-inch baking pan as directed.
- Allow the cake to cool for a few minutes after baking.
2. Poke Holes:
- Use the handle of a wooden spoon to poke holes evenly across the entire cake.
3. Prepare Raspberry Jello:
- In a bowl, dissolve the raspberry-flavored gelatin in 1 cup of boiling water.
- Stir until the gelatin is completely dissolved.
- Add 1/2 cup of cold water to the gelatin mixture and stir.
4. Pour Jello Over Cake:
- Pour the raspberry gelatin mixture evenly over the cake, making sure it fills the holes.
- Place the cake in the refrigerator and allow the Jello layer to set for a few hours.
5. Toast Coconut:
- In a dry skillet over medium heat, toast the sweetened shredded coconut until it turns golden brown. Stir frequently to prevent burning.
6. Add Coconut Topping:
- Spread the toasted coconut evenly over the chilled cake.
7. Add Whipped Topping:
- Spread a layer of whipped topping (Cool Whip) over the toasted coconut.
8. Garnish and Serve:
- Optionally, garnish the cake with fresh raspberries.
- Slice and serve the Raspberry Zinger Poke Cake chilled.
This Raspberry Zinger Poke Cake is a perfect combination of sweet, fruity, and coconut flavors. It’s a great dessert for summer or any occasion where you want to enjoy a light and refreshing treat.