Raspberry Coconut Poke Cake
Looking for the perfect coconut cake that doesn't skimp on coconut flavor?
Recipe Summary Raspberry Coconut Poke Cake
White cake and raspberry preserves come together to create perfection. Refrigerate until ready to serve.Ingredients | Brazilian Coconut Cake Recipe1 (15.25 ounce) package white cake mix (such as Pillsbury®)1 cup water⅓ cup vegetable oil3 eggs1 (14 ounce) can sweetened condensed milk1 (10 ounce) jar raspberry preserves1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed1 (3.5 ounce) package sweetened flaked coconutDirectionsPreheat 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.Info | Brazilian Coconut Cake Recipeprep:
15 mins
cook:
35 mins
additional:
1 hr 10 mins
total:
2 hrs
Servings:
16
Yield:
16 servings
TAG : Raspberry Coconut Poke CakeDesserts, Cakes, Poke Cake Recipes,
