Raspberry Zinger Poke Cake
Ingredients:
For the Cake:
1 box white or vanilla cake mix prepare according to package instructions
1 package 3 oz raspberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
For the Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup coconut milk or regular milk
Toppings:
1 cup shredded sweetened coconut
Fresh raspberries optional
Instructions:
Prepare the Cake Base:
Preheat your oven according to the instructions on the cake mix package. Grease a 9×13-inch baking dish.
Prepare the cake mix as directed on the box. Pour the batter into the prepared baking dish and bake as directed. Allow the cake to cool slightly.
Make the Poke Mixture:
In a bowl, dissolve the raspberry-flavored gelatin in 1 cup of boiling water. Stir until fully dissolved, then add 1/2 cup of cold water and mix well.
Using the handle of a wooden spoon or a skewer, poke holes all over the slightly warm cake, spacing them about 1 inch apart.
Pour the raspberry gelatin mixture evenly over the top of the cake, allowing it to seep into the holes. Chill the cake in the refrigerator for at least 2 hours or until fully set.
Prepare the Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth.
Gradually add the powdered sugar and continue to beat until creamy. Mix in the vanilla extract and coconut milk until well combined.
Spread the frosting evenly over the chilled cake.
Add the Toppings:
Sprinkle the shredded sweetened coconut evenly over the frosted cake.
Garnish with fresh raspberries if desired.
Nutritional Information:
Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes plus chilling time
Calories: Approximately 350 kcal per serving Servings: 12
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