Try this vibrant Raspberry Zinger Poke Cake recipe, a sweet, tangy dessert bursting with raspberry flavor and creamy coconut topping.

Scale

1 box white cake mix (plus ingredients called for on the box – usually eggs, oil, and water)
1 cup boiling water
1 box (3 oz) raspberry-flavored gelatin
1 cup cold water
1 cup shredded sweetened coconut
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 cup raspberry jam or preserves
Fresh raspberries for garnish (optional)

Prepare the Cake:
Preheat your oven as directed on the white cake mix box. Prepare the cake batter according to the package instructions. Pour the batter into a greased 9×13-inch baking pan and bake as directed.
Make the Gelatin Mixture:
While the cake bakes, dissolve the raspberry gelatin in 1 cup of boiling water. Stir thoroughly until completely dissolved. Add 1 cup of cold water and mix well. Set aside to cool slightly.
Poke the Cake:
Once the cake is baked and slightly cooled (about 10 minutes), use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, spacing them evenly.
Add the Gelatin:
Slowly pour the raspberry gelatin mixture over the cake, making sure it seeps into the holes. This step is what gives the cake its signature moist, flavorful punch.
Chill the Cake:
Refrigerate the cake for at least 2 hours, or until the gelatin is fully set.
Add Toppings:
Spread the raspberry jam evenly over the top of the cake. Then, spread the thawed whipped topping over the jam layer, smoothing it out.
Garnish:
Sprinkle the shredded sweetened coconut over the whipped topping. Optionally, garnish with fresh raspberries for an extra pop of color and flavor.
Serve:
Slice and serve chilled. Enjoy!

Make sure the gelatin is not too hot when poured on the cake to avoid melting the cake’s surface excessively.

If you prefer a stronger raspberry flavor, increase the jam slightly or add fresh raspberry pieces inside the gelatin before chilling.

Thaw the whipped topping completely before spreading for the best texture.