Recipe by kel7298
"White cake and raspberry preserves come together to create perfection. Refrigerate until ready to serve."
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1 (15.25 ounce) package
white cake mix (such as Pillsbury®)
1 (14 ounce) can
sweetened condensed milk
1 (10 ounce) jar
1 (8 ounce) container
frozen whipped topping (such as Cool Whip®), thawed
1 (3.5 ounce) package
sweetened flaked coconut
If you like Zingers, you will love this cake! So easy to make. Very refreshing and cool on a warm summers evening.
This cake is SO SO YUMMY!! This was super easy and worth the in and out of the fridge. I didn't out coconut on half because of the non coconut lovers. I'll make it again. It makes a ton of servings because you can't eat a huge piece.
Really sweet, but really good! I used the Betty Crocker silver white cake recipe and used coconut extract instead of vanilla.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Coconut Poke Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 147
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