Description
A delightful and vibrant cake infused with tangy raspberry and topped with creamy whipped topping and crunchy coconut.
Ingredients
Scale
- 1 box of yellow cake mix
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 large eggs
- 1 package (3 oz) raspberry gelatin
- 1 cup of boiling water
- 1 cup of cold water
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup of shredded coconut
Instructions
- Preheat your oven to the temperature specified on the cake mix box.
- Prepare the baking pan by greasing and flouring a 9×13 inch baking pan.
- Mix the batter by combining the cake mix, water, vegetable oil, and eggs in a large mixing bowl. Beat for 2 minutes until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake according to package instructions until a toothpick comes out clean.
- Cool the cake on a wire rack for 15-20 minutes.
- Prepare the gelatin by dissolving it in 1 cup of boiling water, then add 1 cup of cold water.
- Poke holes in the cake with a fork all over the surface.
- Drizzle the gelatin mixture over the cake, allowing it to soak in.
- Chill the cake in the refrigerator for at least 2 hours.
- Top the chilled cake with whipped topping and sprinkle with shredded coconut.
- Slice and serve to enjoy!
Notes
This cake can be made ahead and stored in the refrigerator for up to 3 days. For best flavor, refrigerate overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: cake, dessert, raspberry, poke cake, summer dessert