This cake is absolutely delicious. Owensboro's Patty Millay visited the WBKR studio for her latest What's Cookin'? segment and she served up an insanely good Coconut Raspberry Poke Cake. If you're looking for a tasty dessert for Easter lunch or dinner, this will hit the spot.

From Patty:

This is a beautiful fresh look for Spring and a lovely compliment to your Easter table!  My cousin Becky recommended this to me and I'm oh so glad she did!  This is fresh, tropical and delicious!

Here's how to make it.



1 (16.25-ounce) box of white cake mix (Betty Crocker Super Moist brand)

Plus 1 cup of water, ½ cup of vegetable oil, and 3 eggs, and baked according to cake mix box directions

1 cup of seedless raspberry preserves

3-ounce box of raspberry Jell-O

⅔ cup of boiling water

⅓ cup of ice water

8-ounce tub of Cool Whip whipped topping, thawed


1 cup sweetened coconut

12 oz fresh raspberries

Shaved white chocolate is optional to garnish


Preheat the oven to 350°F. Spray a 9×13-inch glass baking dish with baker’s spray. Set aside.
In a large mixing bowl, combine the ingredients for the cake (water, oil, and eggs) according to the package directions. Bake for 30 minutes or until well set in the center.
Once the cake has baked, remove it from the oven and let the cake cool on a cooling rack for 15 minutes.
Using the handle of a wooden spoon, poke holes all over the surface of the cake. Patty poked a bunch of holes in the cake. Be careful not to poke to the bottom, just 2/3 through the cake. Set aside.
In a medium bowl, combine the Jell-O and boiling water. Whisk until the Jello powder has fully dissolved. Add the ice-cold water and whisk again until the mixture has slightly cooled.
Slowly pour the raspberry Jell-O mixture over the top of the cake, being sure to get the Jell-O into the holes. Set aside for 10 minutes.
When set, put the raspberry preserves in a thin layer on top of the cake.  Allow that to set for 10 minutes.
Spread the whipped topping mixture evenly over the surface of the cake.
Top with sweetened coconut and fresh raspberries.
Store in the refrigerator for 4-24 hours before serving.  Wrap well with Saran Wrap during the chilling process.
What's Cookin'? is heard weekly on The Country Station, 92.5 WBKR and is sponsored by Kight Kitchen Interiors.
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