The Best Recipes Raspberry Coconut Poke Cake

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Raspberry Coconut Poke Cake

"White cake and raspberry preserves come together to create perfection. Refrigerate until ready to serve."

Ingredients :

• 1 (15.25 ounce) package white cake mix (such as Pillsbury®)
• 1 cup water
• 1/3 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

Instructions :

Prep : 15M	Cook : 16M	Ready in : 2H

• 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.

Notes :

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