Had to grab a pic before it was gone! I made this twice in one week. My three teenagers gobbled it up fast! Really delicious!

This Coconut Raspberry Poke Cake is a delightful dessert that’s bursting with bright fruit flavor and tropical sweetness. A moist white cake is infused with raspberry gelatin and preserves, then topped with creamy Cool Whip and shredded coconut, making for a refreshing and easy-to-love treat.

Coconut Raspberry Poke Cake

Ingredients:

For the Cake

For the Filling & Topping

Instructions:

1. Bake Cake: Preheat your oven and prepare the white cake mix according to the package directions. Pour the batter into a 9×13-inch baking pan and bake for the allotted time specified on the package.
2. Cool & Poke: Remove the baked cake from the oven and allow it to cool completely. Once cooled, use the handle of a wooden spoon or a similar blunt object to poke holes in the cake, spacing them about an inch apart. Press down only halfway into the cake.
3. Add Gelatin: In a medium bowl, combine the raspberry flavored gelatin and hot water. Stir until the gelatin is completely dissolved. Carefully pour this mixture evenly over the cooled cake, ensuring the liquid fills the poked holes.
4. Add Preserves: In a small, microwave-safe bowl, microwave the raspberry preserves for about 30 seconds, or until they are warm and easy to spread. Pour the warmed preserves on top of the cake and spread them evenly over the surface.
5. Top & Chill: Gently spread the thawed Cool Whip over the layer of raspberry preserves. Sprinkle the shredded coconut evenly over the Cool Whip. Refrigerate the cake for at least 4 hours before serving to allow the gelatin to set and the flavors to meld.