Raspberry Coconut Poke Cake

Raspberry Coconut Poke Cake

Made  times
kel7298 9

"White cake and raspberry preserves come together to create perfection. Refrigerate until ready to serve."
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2 h servings 372 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.
  5. Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.
  6. Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.



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 servi...

Took this to a party and it was a hit! So good- I love coconut but since not everyone does I will leave it off half the cake next time. I used Smuckers seedless raspberry jam which seems less sw...

Really sweet, but really good! I used the Betty Crocker silver white cake recipe and used coconut extract instead of vanilla.

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