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Indulge your sweet tooth with our tantalizing Raspberry Zinger Poke Cake recipe! Bursting with the delightful flavors of fresh raspberries and coconut, this cake is a perfect combination of sweet and tangy. Plus, the added bonus of a creamy coconut topping makes it an irresistible treat for any occasion. Let’s dive into how you can create this delightful dessert sensation!

Video instructions available below 👇 

Ingredients

*For the Cake:*
– 1 box white cake mix (plus ingredients listed on the box – eggs, oil, water)
– 1 cup fresh raspberries (or frozen, thawed)
– 1 cup sweetened condensed milk

*For the Topping:*
– 1 can coconut milk (13.5 oz), refrigerated overnight
– 1/4 cup powdered sugar
– 1/2 teaspoon vanilla extract
– 1 cup shredded coconut (sweetened or unsweetened), toasted
– Additional fresh raspberries for garnish (optional)

**Instructions:**

1. **Prepare the Cake:**
– Preheat your oven according to the instructions on the cake mix box.
– Grease a 9×13-inch baking dish.
– Prepare the cake batter according to the instructions on the box.
– Gently fold in the fresh raspberries into the batter.
– Pour the batter into the prepared baking dish and bake according to the instructions on the box.
– Once the cake is baked, remove it from the oven and let it cool for about 10 minutes.

2. **Poke Holes in the Cake:**
– Using the handle of a wooden spoon or a skewer, poke holes all over the cake, making sure they are evenly distributed.

3. **Pour the Sweetened Condensed Milk:**
– Pour the sweetened condensed milk over the cake, making sure to fill the holes and cover the entire surface.

4. **Prepare the Coconut Topping:**
– Remove the can of coconut milk from the refrigerator and carefully open it without shaking.
– Scoop out the thick coconut cream that has solidified at the top of the can, leaving the liquid behind (you can reserve it for other uses or discard it).
– In a mixing bowl, beat the coconut cream with powdered sugar and vanilla extract until smooth and creamy.

5. **Assemble the Cake:**
– Spread the coconut cream topping evenly over the cake.
– Sprinkle the toasted shredded coconut over the top of the cake, covering it completely.
– If desired, garnish with additional fresh raspberries for a decorative touch.

6. **Chill and Serve:**
– Refrigerate the Raspberry Zinger Poke Cake for at least 1-2 hours to allow the flavors to meld and the topping to set.
– Once chilled, slice and serve the cake, savoring every sweet and tangy bite!

Tips and Variations

– If you prefer a stronger coconut flavor, you can add a few drops of coconut extract to the coconut cream topping.
– Feel free to experiment with different types of berries or fruit fillings for a unique twist.
– For a quicker version, you can use a ready-made whipped topping instead of making the coconut cream topping from scratch.

Get ready to dazzle your taste buds with the irresistible combination of raspberry, coconut, and sweetened condensed milk in our Raspberry Zinger Poke Cake. Whether you’re celebrating a special occasion or simply craving a delightful dessert, this cake is sure to be a crowd-pleaser every time!