raspberry zinger poke cake (Print Version)
White cake soaked with raspberry, topped with coconut, jam, whipped cream, and fresh berries for a sweet treat.
# Ingredients:
→ Cake Base
01 -
1 box white cake mix
→ Gelatin Layer
02 -
1 cup boiling water
03 -
1 box (3 oz) raspberry-flavored gelatin
04 -
1 cup cold water
→ Topping
05 -
1 cup shredded sweetened coconut
06 -
1 tub (8 oz) whipped topping, thawed
07 -
1 cup raspberry jam or preserves
08 -
Fresh raspberries for garnish
# Steps:
01 -
Preheat the oven according to cake mix package instructions. Prepare the cake batter as directed and pour into a 9x13-inch baking pan. Bake until a toothpick inserted in the center comes out clean. Allow to cool slightly.
02 -
Combine raspberry gelatin with boiling water in a bowl and stir thoroughly until fully dissolved. Add cold water and mix again.
03 -
Using the handle of a wooden spoon, poke holes evenly across the warm cake surface. Gently pour the prepared gelatin mixture over the cake, ensuring it seeps into each hole. Refrigerate for at least 2 hours to set.
04 -
Evenly spread raspberry jam or preserves over the chilled cake. Layer the whipped topping smoothly over the jam, then sprinkle shredded sweetened coconut on top.
05 -
Garnish the cake with fresh raspberries before slicing and serving.
# Notes:
01 -
Chilling the cake thoroughly ensures vibrant color contrast and optimal flavor absorption.