Description
This Raspberry Zinger Poke Cake is a delightful dessert featuring a moist white cake filled with sweet raspberry jam and topped with a creamy cream cheese frosting and shredded coconut. Perfect for gatherings, this easy-to-make poke cake combines fruity sweetness with a rich, fluffy texture that’s sure to impress.
Ingredients
Scale
For the Cake:
- 1 box white cake mix (plus ingredients required on the box, typically eggs, oil, and water)
- 1 cup raspberry jam or preserves
- ½ cup sweetened shredded coconut (for topping)
For the Frosting:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (such as Cool Whip)
- 1 teaspoon vanilla extract
- ¼ cup sweetened shredded coconut (optional, for topping)
Instructions
- Preheat Oven: Preheat the oven according to the directions on the cake mix box, usually 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking.
- Prepare and Bake Cake: Prepare the cake mix as directed on the package by combining with eggs, oil, and water. Pour the batter into the prepared baking dish and bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Poke Holes in Cake: When the cake is baked and slightly cooled, use the handle of a wooden spoon to poke holes about 1 inch apart all over the surface of the cake.
- Fill Holes with Raspberry Jam: Warm the raspberry jam in a microwave-safe bowl for about 20 seconds to soften it. Pour the warmed jam over the cake, allowing it to fill each hole thoroughly.
- Cool and Refrigerate Cake: Let the cake cool completely. Then refrigerate it for at least 1-2 hours to allow the flavors to meld together.
- Make Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, whipped topping, and vanilla extract. Beat the mixture until it becomes light and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the chilled cake, covering the raspberry jam-filled holes completely.
- Add Coconut Topping: Sprinkle the shredded coconut evenly over the frosting for added texture and flavor.
- Final Chill and Serve: Refrigerate the cake until ready to serve. Slice into squares and enjoy this refreshing and sweet dessert.
Notes
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- For extra flavor, consider using fresh raspberries in addition to or instead of jam.
- You can substitute whipped topping with homemade whipped cream if preferred.
- Store the cake refrigerated and consume within 3-4 days for best freshness.
- The shredded coconut can be toasted lightly for extra crunch and flavor.
