Raspberry Zinger Poke Cake
Bakery-style raspberry zinger poke cake with coconut and whipped topping
Ingredients
Ingredients
- 1 box white cake mix about 15.25 oz
- Ingredients listed on cake mix box typically eggs, oil, and water, as directed
- 1 box raspberry agar-agar powder dessert powder 3 oz or raspberry agar-agar dessert mix
- 1 cup boiling water
- 1/2 cup cold water
- 1 jar seedless raspberry jam 10 oz
- 1 tub whipped topping 8 oz, thawed
- 2 cups sweetened shredded coconut
- Fresh raspberries for garnish (optional)
Instructions
- Preheat the oven according to the cake mix package directions. Grease a 9x13 inch baking dish.
- Prepare the white cake batter by following the directions on the cake mix box, using the listed eggs, oil, and water.
- Pour the batter into the prepared baking dish and spread it into an even layer.
- Bake the cake according to the package directions, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a cooling rack and let the cake cool for 10 to 15 minutes, until warm but not hot.
- Using the handle of a wooden spoon, poke holes evenly over the entire surface of the warm cake, spacing the holes about 3/4 inch apart.
- In a medium heat-safe bowl, add the raspberry agar-agar powder powder. Pour in the boiling water and whisk until completely dissolved.
- Stir in the cold water until combined.
- Slowly pour the raspberry mixture evenly over the warm cake, making sure to cover the entire surface and fill the holes. Let the cake sit for 10 minutes at room temperature so it absorbs the liquid.
- Place the raspberry jam in a microwave-safe bowl and microwave for 20 to 30 seconds, just until it is smooth and pourable. Stir well.
- Gently spread the warm jam in an even layer over the surface of the cake, taking care not to tear the cake.
- Refrigerate the cake, uncovered, for at least 2 hours, or until completely chilled and the raspberry layer is set.
- Once chilled, spread the thawed whipped topping evenly over the top of the cake, all the way to the edges.
- Sprinkle the sweetened shredded coconut evenly over the whipped topping, then gently press so it adheres.
- Garnish with fresh raspberries, if desired.
- Slice into 12 squares and serve chilled.
Notes
- You can use either white or yellow cake mix for this recipe; white cake keeps the raspberry color more vibrant.
- For cleaner slices, refrigerate the assembled cake for several hours or overnight before cutting.
- Store leftovers covered in the refrigerator for up to 3 days.
- If using agar-agar dessert mix, follow the same amounts and method as with agar-agar powder dessert powder.
- For extra raspberry flavor, drizzle a little additional warmed jam over each slice before serving.
- For cleaner slices, refrigerate the assembled cake for several hours or overnight before cutting.
- Store leftovers covered in the refrigerator for up to 3 days.
- If using agar-agar dessert mix, follow the same amounts and method as with agar-agar powder dessert powder.
- For extra raspberry flavor, drizzle a little additional warmed jam over each slice before serving.