Strawberry Coconut Poke Cake Recipe
This Strawberry Coconut Poke Cake is a dreamy dessert that combines luscious strawberry flavor with the tropical sweetness of coconut in every bite. Ready in just 50 minutes, it’s a treat that’s as easy to make as it is irresistible.
Ingredients
Cake Ingredients
- 1 box yellow cake mix, plus the ingredients listed on the back to prepare
- 2 cups sweetened coconut, divided
- 6 ounces strawberry jello mix, (1 package)
- 1½ cups hot water
- 1½ cups strawberry preserve
- 8 ounces Cool Whip Whipped Topping, thawed, (1 tub)
Instructions
- Make the cake. Prepare the yellow cake batter per the package’s instructions. Fold ½ cup shredded coconut into the batter. Bake in a well-greased 9X13-inch cake pan per the package’s instructions.
- Poke. Once the cake has cooled completely, poke holes over the entire surface with the handle of a wooden spoon. Do not poke all the way to the bottom.
- Soak. Whisk together the Jello mix and the hot water. Let it sit for 5 minutes, stirring occasionally, until the Jello mix has dissolved into the water. Pour the mixture evenly over the cake.
- Add the preserve. Heat the strawberry preserve for 30 seconds in the microwave and then spread it evenly over the cake.
- Frost. Give the cake 15 minutes or so to cool before spreading the cool whip evenly over the top. Sprinkle the cool whip with the remaining coconut flakes.
Nutrition
Calories: 212kcalCarbohydrates: 45gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 2mgSodium: 224mgPotassium: 63mgFiber: 1gSugar: 30gVitamin A: 17IUVitamin C: 2mgCalcium: 61mgIron: 1mg
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