Raspberry Coconut Poke Cake

Ingredients

• Servings: 16
• 1 (15.25 ounce) package white cake mix (such as pillsbury®)
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (10 ounce) jar raspberry preserves
• 1 (8 ounce) container frozen whipped topping (such as cool whip®), thawed
• 1 (3.5 ounce) package sweetened flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 2 hrs


• preheat 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.