Raspberry Zinger Poke Cake is a fun, moist, and flavorful dessert with raspberry filling, coconut topping, and a sweet glaze—perfect for any occasion!

Introduction:

Raspberry Zinger Poke Cake is a delightful and vibrant dessert inspired by the classic Raspberry Zinger snack cake. This poke cake version takes those beloved flavors—raspberry, coconut, and a sweet glaze—and transforms them into a moist, creamy cake that’s ideal for parties, potlucks, or just a fun family treat. A simple boxed cake mix is given a makeover with the addition of a sweet raspberry filling, creamy whipped topping, and toasted coconut. Each bite of this cake is a burst of flavor, combining the light and fluffy texture of cake with the tangy-sweetness of raspberry and the tropical hint of coconut. It’s a fun and easy dessert that will be a hit with both kids and adults.

Ingredients:

For the Cake:

• 1 box white or yellow cake mix (plus ingredients called for on the box)
• 1 package (3 oz) raspberry gelatin (Jell-O)
• 1 cup boiling water
• 1/2 cup cold water
• 1 cup raspberry preserves or jam

For the Topping:

• 1 container (8 oz) whipped topping (Cool Whip)
• 1 1/2 cups sweetened shredded coconut
• 1/4 cup powdered sugar (optional, for added sweetness)

Optional Garnishes:

• Fresh raspberries
• Shaved white chocolate
• Mint leaves for decoration

Directions:

Step 1: Bake the Cake

1. Prepare the Cake: Preheat your oven according to the cake mix instructions and prepare the cake batter as directed on the box. Use a 9×13-inch baking pan, greased or lined with parchment paper.
2. Bake: Bake the cake as directed on the box. Once done, let it cool in the pan for about 10 minutes.

Step 2: Make the Raspberry Filling

1. Dissolve Gelatin: While the cake is baking, dissolve the raspberry gelatin in 1 cup of boiling water. Stir until fully dissolved, then add 1/2 cup of cold water to the mixture.
2. Poke Holes in Cake: Using the handle of a wooden spoon, poke holes all over the surface of the warm cake (spaced about 1 inch apart).
3. Pour Gelatin Mixture: Slowly pour the gelatin mixture over the cake, making sure it seeps into the holes. Let the cake cool completely, allowing the gelatin to soak in.

Step 3: Add the Raspberry Jam

1. Spread Raspberry Jam: Once the cake has cooled, gently spread a layer of raspberry preserves or jam over the surface of the cake, creating a sweet and fruity layer.

Step 4: Prepare the Topping

1. Toast Coconut: In a dry skillet, toast the shredded coconut over medium heat until golden brown, stirring frequently to prevent burning. Set aside to cool.
2. Spread Whipped Topping: Spread the whipped topping evenly over the top of the cake.
3. Add Coconut: Sprinkle the toasted coconut generously over the whipped topping. If desired, sift a little powdered sugar over the top for extra sweetness.

Step 5: Chill and Serve

1. Chill the Cake: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to firm up.
2. Serve: Once chilled, garnish with fresh raspberries, shaved white chocolate, and mint leaves for an extra festive touch before serving.

How to Prepare:

• Storage: Keep the cake covered in the refrigerator for up to 3 days. The cake tastes even better the next day as the flavors continue to meld.
• Serving Suggestion: Serve this cake chilled, as it highlights the cool and creamy texture with the contrasting tart raspberry flavor.

Preparation Time:

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes (as per the cake mix)
• Chill Time: 2 hours
• Total Time: 2 hours 45 minutes

Servings:

• Yields: 12-16 servings

FAQs:

1. Can I use a different flavor of gelatin?

• Yes! If you prefer, you can experiment with strawberry or cherry gelatin for a different twist, but raspberry really brings out the Zinger flavor.

2. Can I use homemade cake instead of a boxed mix?

• Definitely. If you prefer a scratch-made cake, feel free to use your favorite white or yellow cake recipe.

3. Can I substitute fresh raspberries for the preserves?

• Yes, you can make a fresh raspberry sauce by simmering fresh raspberries with sugar and a bit of water. Strain the sauce before spreading it over the cake.

4. How do I prevent the cake from getting soggy?

• Make sure to let the gelatin fully absorb into the cake, and don’t overload the cake with too much filling. Chilling it helps prevent sogginess.

5. Can I freeze the cake?

• You can freeze the cake without the whipped topping for up to 3 months. Thaw it in the refrigerator and then add the whipped topping and coconut before serving.

Conclusion:

Raspberry Zinger Poke Cake is a crowd-pleasing dessert that’s fun, colorful, and full of flavor. With a light cake base soaked in raspberry gelatin, topped with raspberry preserves, whipped cream, and toasted coconut, this cake is a delightful blend of textures and tastes. The sweetness of the cake is balanced by the tangy raspberry, while the coconut adds a tropical flair, making this a perfect treat for any occasion. Whether you’re serving it at a family gathering or enjoying it with friends, this poke cake is sure to impress with its nostalgic nod to the beloved Raspberry Zinger snack cakes.