Captured a snapshot before my kids devoured it all – absolute deliciousness!

 


Ingredients:


One 18.25-ounce box of white cake mix with necessary additional ingredients


3 ounces of raspberry-flavored gelatin


2 cups of hot purified water


10 ounces of raspberry preserves


8 ounces of thawed whipped topping


7 ounces of unsweetened shredded coconut


Instructions:


Follow package directions to bake the white cake mix in a 9x13-inch pan. Allow a 30-minute cooling period.


Poke holes throughout the cake using a fork or wooden spoon.


Dissolve raspberry gelatin in hot water and pour over the cake, ensuring the holes are filled.


Gently warm the raspberry preserves and spread them over the cake.


Cover the cake with a layer of the thawed whipped topping.


Finish by sprinkling unsweetened shredded coconut on top.


Chill in the refrigerator for a minimum of 4 hours before serving.


Reminder: Store any leftover cake in the refrigerator, covered.


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Conclusion:


Reinforce the appeal of the Raspberry Zinger Poke Cake, perfect for occasions from summer barbecues to special celebrations.


Encourage readers to try the recipe, promising a dessert that dazzles guests and becomes a cherished favorite among friends and family.


Conclude with an invitation to savor the harmonious blend of raspberry flavors and homemade cake elegance.