Ah, summer! The season of sunshine, laughter, and all things berry. There’s something downright magical about those sweet, juicy raspberries popping up at the farmer’s market, isn’t there? I remember my grandma used to make a poke cake for all our family gatherings, and the moment you dug into that fluffy, moist cake, your taste buds would dance with delight. Today, I’m excited to share with you my version of that nostalgic treat: the Raspberry Zinger Poke Cake!
This cake is not only a feast for the eyes with its vibrant color and inviting slathers of frosting, but it’s also incredibly easy to throw together for any occasion. It combines the flavors of sweet raspberries and creamy coconut in a delightful way that’s perfect for summer BBQs or casual family dinners. So, roll up your sleeves and let’s get baking together!
Why You’ll Love This Recipe
- Bright berry flavor that bursts in every bite!
- Super easy, perfect for a weeknight dessert.
- Moist, fluffy cake texture with a fun twist of coconut cream.
- Customizable with various toppings—make it your own!
Ingredients
Let’s gather our ingredients! Here’s what you’ll need for this Raspberry Zinger Poke Cake:
- 1 box of yellow cake mix (plus ingredients per package instructions)
- 1 cup of fresh raspberries (or frozen, just thaw them first)
- 1 cup of raspberry jello mix (the powder kind)
- 1 cup of boiling water
- 1/2 cup of coconut shredded (sweetened or unsweetened, your choice!)
- 1 can (14 oz) of coconut milk (chill it beforehand for easier handling)
- 1 cup of whipped cream or whipped topping
- Optional: fresh mint leaves for garnish
Note: Using fresh raspberries adds a beautiful touch of flavor, but don’t worry if you’re in a pinch—you can use frozen raspberries, just make sure to thaw and drain them first!
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. This is where the magic will happen!
- Make the Cake Batter: In a large mixing bowl, prepare the yellow cake mix according to the package’s instructions. You’ll typically need eggs, oil, and water. Gently fold in the fresh raspberries—this will make the cake so moist and flavorful!
- Bake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will start smelling heavenly—just wait for it!
- Prepare the Jello: While your cake bakes, let’s prepare the raspberry jello. Dissolve the jello powder in a cup of boiling water, stirring until completely dissolved. Set aside to cool briefly.
- Poke Holes: Once your cake is done baking, take it out and let it cool for about 10 minutes in the pan. Then grab a fork and gently poke holes all over the cake—this is where those flavors will seep in!
- Pour and Soak: Pour the raspberry jello evenly over the cake, making sure it fills the holes you’ve created. Allow the cake to cool completely, then cover it with plastic wrap and refrigerate for at least 2 hours (or overnight if you can wait!).
- Make the Coconut Topping: In a mixing bowl, combine the chilled coconut milk, which should have thickened a bit, with whipped cream. Fold together gently until combined, then fold in the shredded coconut for extra texture and flavor.
- Frost the Cake: Once your cake has chilled and soaked up that delicious jello, spread the coconut mixture evenly on top of the cake. It’s such a pretty sight with that fluffy topping and vibrant raspberry color beneath!
- Garnish: For a finishing touch, sprinkle some extra shredded coconut on top and garnish with a few mint leaves. Your friends will be amazed!
Watch-out: The cake needs to chill so the flavors meld beautifully. I promise, it’s well worth the wait!
Pro Tips & Variations
If you’re feeling adventurous or just want to switch things up, here are some fun twists or helpful tips:
- Add a splash of coconut extract to the topping for an extra coconut kick.
- Mix in other berries—blueberries or sliced strawberries can complement the raspberries nicely!
- If you’re looking for a lower sugar option, consider using sugar-free jello and whipped cream.
- For a zesty kick, add a tablespoon of lime juice or lemon zest to the frosting—it’s refreshing!
Serving Suggestions
This Raspberry Zinger Poke Cake is a showstopper and can stand beautifully alone, but here are a few serving ideas to make it even more special:
- Pair it with a scoop of vanilla ice cream for a decadent dessert.
- Serve it alongside a refreshing glass of iced tea or lemonade for a bright summertime treat.
- It’s fantastic at brunch! Think of it as the centerpiece for a spread of fresh fruits and pastries.
Imagine your friends and family gathering around a table, laughter filling the air as they dig into this lovely pink-hued cake—it’s the kind of dessert that makes memories, for sure!
Storage Tips
Now, I know you might be wondering how to store any leftovers (if there are any!). Here’s what you can do:
- Refrigeration: Keep any leftover cake tightly covered in the fridge for up to 5 days. The flavors will continue to meld together, making it even more delicious!
- Freezing: You can also freeze the cake! Just make sure to wrap it well in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Let it thaw in the refrigerator overnight before serving.
- Reheating: No need to heat this cake—it’s best enjoyed chilled! Just cut a slice, and you’re good to go.
FAQs
Can I use other flavors of jello?
Absolutely! Feel free to experiment with different flavors of jello. Strawberry, cherry, or even peach would be delicious with this cake!
What if I don’t have coconut milk?
No worries! You can use heavy whipping cream instead, but make sure to whip it until it’s nice and fluffy!
How can I make this a gluten-free cake?
Great question! You can simply use a gluten-free cake mix for this recipe, and it should turn out just as delicious!
Can I skip the coconut topping?
You can! If coconut isn’t your thing, feel free to top it with regular whipped cream or even a berry compote for a delicious twist!
Conclusion
I hope you feel inspired to whip up this delightful Raspberry Zinger Poke Cake! It truly is a crowd-pleaser and, more importantly, a heart-warming creation that brings people together. I can’t wait to hear how yours turns out! Feel free to comment below with your experiences, or share your favorite variations. Happy baking, my friend!
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Delicious Raspberry Zinger Poke Cake Recipe for Ultimate Indulgence
- Total Time: 2 hours 55 minutes
- Yield: 12 servings 1x
Description
Savor this Raspberry Zinger Poke Cake recipe perfect for indulgent treats Easy to make its a delightful dessert that everyone will love
Ingredients
Instructions
- Prep Time: 20 minutes
- hours: 2
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300 calories
- Sugar: 30 g
- Fat: 10 g
- Saturated Fat: 10 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
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