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Raspberry Zinger Poke Cake

If you're a fan of those iconic raspberry-coconut snack cakes from your childhood, you're going to absolutely love this homemade twist on a nostalgic treat. This moist white cake layered with raspberry gelatin, sweet jam, and coconut creates a deliciously vibrant dessert perfect for potlucks, family gatherings, or any Tuesday. The simple poke, pour, and chill method makes it easy to impress your guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box White Cake Mix Prepare according to package directions (typically eggs, oil, and water)
  • 1 (3 oz) box Raspberry Gelatin (Agar Agar)
  • 1 cup Boiling Water
  • 1/2 cup Cold Water
  • 1 (10 oz) jar Seedless Raspberry Jam
  • 1 (8 oz) tub Whipped Topping (Cool Whip), thawed
  • 2 cups Sweetened Shredded Coconut
  • Fresh Raspberries Optional, for garnish

Equipment

  • 9x13-inch baking dish
  • Wooden spoon
  • Mixing bowl
  • Microwave
  • Oven
  • Refrigerator

Method
 

  1. Preheat your oven and prepare the white cake mix according to the package directions, which typically require eggs, oil, and water.
  2. Pour the batter into a 9×13-inch baking dish and bake until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10-15 minutes.
  3. Using the handle of a wooden spoon, poke holes evenly across the entire surface of the warm cake.
  4. In a bowl, dissolve the 3 oz box of raspberry gelatin in 1 cup of boiling water and stir until completely dissolved. Add 1/2 cup of cold water and stir again.
  5. Carefully pour the raspberry gelatin mixture over the cake, ensuring it seeps into all the holes.
  6. Microwave the 10 oz jar of seedless raspberry jam for 20-30 seconds until it becomes pourable, then spread it evenly over the cake.
  7. Refrigerate the cake for at least 2 hours to allow the flavors to set.
  8. Once chilled, spread the thawed whipped topping over the entire cake and sprinkle with the sweetened shredded coconut. Garnish with fresh raspberries, if desired.

Notes

This poke cake is a nostalgic nod to classic raspberry-coconut snack cakes but with a homemade, crowd-pleasing twist. If you prefer a different berry profile, you can substitute the raspberry gelatin with strawberry or cherry. Not a fan of coconut? Try replacing it with toasted almonds for a different crunch. The cake is best made ahead of time as the flavors meld beautifully when chilled and even taste better the next day.