Description
This Raspberry Zinger Poke Cake is a delightful and easy-to-make dessert featuring a moist white cake infused with raspberry jam poked into the surface, topped with a creamy cream cheese frosting and toasted shredded coconut. Perfect for gatherings and sure to impress with its vibrant flavor and beautiful presentation.
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 and prepare the pan: Preheat your oven to 350°F (175°C) or as directed on your cake mix box. Grease and flour a 9×13-inch baking dish to prevent sticking.
- Make and bake the cake: Prepare the white cake mix according to the package instructions, which usually involve combining the mix with eggs, oil, and water. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Poke holes in the cake: Once the cake is slightly cooled but still warm, use the handle of a wooden spoon to gently poke holes approximately one inch apart across the entire cake surface.
- Fill the holes with raspberry jam: Warm the raspberry jam in the microwave for about 20 seconds to loosen it. Carefully pour the jam into the holes, ensuring they are well filled to infuse flavor throughout the cake.
- Chill the cake: Allow the cake to cool completely, then refrigerate for at least 1-2 hours. This cooling period helps the jam soak in and the flavors meld beautifully.
- Prepare the frosting: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, whipped topping, and vanilla extract, then beat until the mixture is light and fluffy.
- Frost the cake: Spread the cream cheese frosting evenly over the chilled cake, covering the raspberry jam filled holes completely.
- Add the coconut topping: Sprinkle the sweetened shredded coconut over the frosted cake for added texture and a tropical flavor note.
- Final chill and serve: Refrigerate the cake until ready to serve. When serving, cut into squares and enjoy this refreshing and flavorful dessert.
Notes
- For best results, use warm jam to ensure it soaks deeply into the cake holes.
- You can toast the shredded coconut lightly before sprinkling for extra flavor and crunch.
- This dessert tastes best after chilling to allow flavors to meld but can be served immediately if needed.
- Substitute whipped topping with homemade whipped cream for a fresher taste.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
