This coconut raspberry poke cake combines the tropical flavor of coconut with the tangy sweetness of raspberries. It’s an easy-to-make treat that’s sure to be a big hit at your next gathering.
Easy Coconut Poke Cake
The combination of coconut and raspberry in this cake might make it my new favorite poke cake (we all know I love poke cakes, so that may be a bold statement)! Fluffy white cake filled with raspberry goodness and topped with a creamy Cool Whip coconut frosting, the ideal pairing of summer flavors bursting in every bite. Plus, you can’t beat the guarantee of a moist cake with every slice – that’s always a win in my book. I can already tell this one will be on repeat all summer long!
If you want more light, fluffy, and fruity poke cakes, check out my Strawberry Shortcake Poke Cake!
Simple Ingredients
- White box cake mix (plus ingredients listed on the package) – Forms the base of the cake. Typically, white cake mixes call for water, vegetable oil, and egg whites to make the cake.
- Raspberry jam or preserves – The base for the sweet filling of the cake. I opted for seedless jam, but regular will work if you don’t mind the added crunch.
- Water – To help thin the jam.
- Fresh raspberries – Brighten the filling, enhance the raspberry flavor, and add a vibrant garnish to the top of the cake.
- Instant coconut cream pudding – Infuses coconut flavor into the creamy frosting. Be sure to use instant pudding, and not the cook-and-serve kind.
- Milk – Used to mix the pudding.
- Whipped topping – Adds lightness and creaminess to the topping.
- Sweetened shredded coconut flakes – Adds texture and sweetness to the top of the cake.
Making the Cake
- Prepare the cake – Prepare the cake mix in a 9×13-inch cake pan according to the package directions. Let the cake cool for 10 minutes.
- Prepare the raspberry filling – While the cake is cooling, heat the raspberry jam and water in a small saucepan over medium heat until the jam melts and becomes smooth. Add 6 ounces of fresh raspberries and cook for 2-3 minutes, gently breaking them up with a spoon as they soften.
- Poke holes – Once the cake has slightly cooled, use the handle end of a wooden spoon to poke holes across the surface of the baked cake.
- Add raspberry filling – Spread the raspberry filling evenly over the cake, ensuring it seeps into the holes. Use a spoon or rubber spatula to press the filling down gently.
- Cool cake – Allow the cake to cool completely before proceeding.
- Prepare topping – In a large mixing bowl, whisk together the milk and instant coconut cream pudding mix until thickened. Gently fold in the whipped topping until thoroughly combined.
- Top the cake – Spread the pudding mixture over the cooled cake, covering it completely. Place the cake in the refrigerator and chill for at least two hours to set.
- Garnish and serve – Before serving, garnish the top of your cake with shredded coconut and the remaining fresh raspberries for a decorative touch. Slice the cake into servings and enjoy each delicious bite!
Variations and substitutions
Cake mix options – Instead of using a white cake mix, you can use a vanilla or yellow cake mix as alternatives. However, I personally prefer the delicate crumb of white cake for this recipe.
Pudding substitution – If you can’t find coconut cream pudding, you can substitute vanilla pudding mix. To enhance the coconut flavor, add 1/2 teaspoon of coconut extract and 1/3 cup of sweetened shredded coconut to the pudding mixture.
Homemade whipped cream – For a homemade touch, use stabilized whipped cream instead of whipped topping. This involves whipping heavy cream with powdered sugar and stabilizing it with gelatin or cornstarch. You will need 3 cups of whipped cream.
Homemade raspberry jam – If you prefer homemade raspberry jam or preserves, you can use them instead of store-bought. Simply make your favorite recipe for raspberry jam or preserves and use it as directed in the recipe. You will need around 1 1/2 cups of jam.
Tips for success
- Add filling while cake is warm – To ensure the raspberry filling seeps into the cake effectively, it’s best to add it while the cake is still warm. This allows the filling to penetrate the cake, resulting in a moist and flavorful dessert.
- Chill cake – After spreading the pudding mixture over the cake, refrigerate it for at least two hours to allow the pudding to set. This chilling time ensures that the frosting sets properly.
- Space holes appropriately – When poking holes in the cake, space them appropriately to avoid compromising the cake’s structure. Holes that are too close together can cause the cake to fall apart, while holes that are too far apart may result in insufficient filling distribution. Aim for evenly spaced holes to achieve the perfect balance.
- Use proper tools for poking holes – If you don’t have a rounded wooden spoon handle, you can use a chopstick or a thick straw as an alternative.
How to store the poke cake
Store leftovers in an airtight container or well-covered in plastic wrap in the refrigerator for 2-3 days.
I do not recommend freezing the cake, as the cake’s texture will be compromised when thawed, resulting in a soggy consistency. The filling may become watery, and the pudding in the topping may separate, affecting the overall quality of the dessert.
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Coconut Raspberry Poke Cake
Ingredients
- 1 box of white cake mix plus ingredients listed on the package
- 1 (18 ounce) jar of seedless raspberry jam
- 1 tablespoon water
- 12 ounces fresh raspberries divided
- 1 (3.4 ounce) box of instant coconut cream pudding
- 1 cup milk chilled
- 8 ounces whipped topping thawed
- 1/3 cup sweetened shredded coconut
Instructions
- Prepare the cake in a 9×13 inch pan according to the package directions. Allow the cake to cool for 10 minutes.
- While the cake is cooling, combine the raspberry preserves and water in a small sauce pan over medium heat for 2-3 minutes or until the preserves liquify.
- Mix in 6 ounces raspberries and cook for 2-3 minutes, breaking up the raspberries with a spoon.
- Poke holes every inch over the surface of the slightly cooled cake with the handle of a wooden spoon.
- Spread the raspberry filling over the cake and spread it into an even layer with a spoon or rubber spatula, pressing the filling down into the holes. Allow the cake to cool completely.
- In a large mixing bowl, whisk the milk and pudding until it thickens. Fold in the whipped topping.
- Spread the pudding mixture over the cooled cake and refrigerate for at least two hours.
- When ready to serve, garnish with the shredded coconut and remain raspberries.
- Slice and enjoy!
Notes
- Store leftovers in an airtight container or well covered in plastic wrap in the refrigerator for 2-3 days.
- I do not recommend freezing the cake, as the texture of the cake will be compromised when thawed, resulting in a soggy consistency. The filling may become watery, and the pudding in the topping may separate, affecting the overall quality of the dessert.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
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