Here’s a delicious Raspberry Zinger Poke Cake recipe — it’s inspired by the classic Hostess Zingers with raspberry and coconut flavor, plus that signature whipped topping. Super easy to make and always a hit at gatherings!
🍰 Raspberry Zinger Poke Cake
Ingredients:
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1 box white cake mix (plus eggs, oil, and water as directed)
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1 box (3 oz) raspberry gelatin (like Jell-O)
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1 cup boiling water
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1/2 cup cold water
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1 jar (10–12 oz) raspberry preserves or seedless raspberry jam
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1 tub (8 oz) Cool Whip (or whipped topping)
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1 cup sweetened shredded coconut
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Optional: Red food coloring for more vibrant color
Instructions:
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Bake the Cake:
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Preheat oven to 350°F (175°C).
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Prepare the white cake mix according to package directions and bake in a 9×13-inch pan.
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Let cool for 15 minutes.
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Poke the Cake:
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Using a fork or the handle of a wooden spoon, poke holes all over the cake (about 1-inch apart).
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Prepare Raspberry Gelatin:
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In a bowl, dissolve raspberry gelatin in 1 cup boiling water.
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Stir in 1/2 cup cold water.
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Carefully pour or spoon gelatin evenly over the cake so it soaks into the holes.
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Chill in the fridge for 1 hour to set.
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Add Raspberry Layer:
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Gently heat raspberry preserves in the microwave just until spreadable (15–30 seconds).
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Spread evenly over the chilled cake.
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Topping:
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Fold the coconut into the Cool Whip (optional: add a drop of red food coloring for pink tint).
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Spread evenly over the cake.
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Chill Again:
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Refrigerate at least 2 hours (or overnight) for best flavor and texture.
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✅ Tips:
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For extra zing: Add a few drops of raspberry extract to the cake batter.
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To toast coconut: Toast half of the shredded coconut for a golden top layer and mix with the rest before folding into the Cool Whip.
Would you like a printable version or a variation (like gluten-free or from-scratch cake)?
