Ingredients:
White Cake Mix – 1 box, plus the additional ingredients listed on the box to prepare the cake (usually water, eggs, and oil).
Raspberry Flavored Gelatin (Jello) – 1 box.
Hot Water – 2 cups.
Raspberry Preserves – 1 jar (10 oz.).
Cool Whip – 1 tub (8 oz.), thawed.
Shredded Coconut – 1 bag (7 oz.).
Preparation:
Preheat and Prepare the Cake:
Begin by preheating your oven to the temperature specified on the cake mix box.
Prepare the cake batter following the instructions on the box. This typically involves blending the dry cake mix with water, eggs, and oil. Use a hand mixer or a whisk to ensure the mixture is smooth and free of lumps.
Pour the batter into a greased 9×13 inch baking pan. Use a spatula to spread the batter evenly.
Baking the Cake:
Bake the cake according to the time and temperature recommended on the cake mix box. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and set it on a wire rack to cool completely.
Poking the Cake:
Once the cake has cooled, take the handle of a wooden spoon and poke holes throughout the cake at approximately one-inch intervals. Press the handle down about halfway through the cake. This will allow the gelatin mixture to seep into the cake and infuse it with flavor.
Preparing the Gelatin:
In a medium bowl, dissolve the raspberry flavored gelatin in 2 cups of hot water. Stir continuously until the gelatin is fully dissolved.
Carefully pour the gelatin over the cooled cake, trying to fill the holes as much as possible.
Adding the Preserves:
Place the raspberry preserves in a microwave-safe bowl and heat for about 30 seconds, or until the preserves are easier to spread.
Pour the warmed preserves over the cake, using a spatula to spread them evenly across the surface.
Adding Cool Whip and Coconut:
Spread the thawed Cool Whip over the layer of raspberry preserves, covering the entire surface of the cake.
Sprinkle the shredded coconut over the Cool Whip, creating a generous and even layer.
Chilling the Cake:
Refrigerate the cake for at least 4 hours, or overnight if possible. This allows the gelatin to set and the flavors to meld together.
Serving:
Once the cake is fully set, cut into squares and serve chilled. The combination of fluffy cake, fruity gelatin, sweet preserves, creamy Cool Whip, and coconut makes this a delightful dessert for any occasion.
This expanded recipe includes more detailed steps and tips to help ensure your Coconut Raspberry Poke Cake turns out perfectly. Enjoy your baking and the delicious results!