There is absolutely nothing you won’t love about this moist Strawberry Coconut Poke Cake topped with fluffy cool whip topping and this delicious cake gives strong strawberry shortcake vibes.
This strawberry jello poke cake is such a great recipe to serve for a refreshing and light cake at lunch with friends and is even better when you put fresh strawberries on top of the cake and fresh whipped cream.
The awesome thing about the coconut poke cake recipe is that when you use strawberry gelatin and whipped topping you will get the most delicious dessert and it is made easily with simple ingredients.
Ingredients used to make Strawberry Coconut Poke Cake:
- I package yellow cake mix plus the ingredients listed on the back to prepare
- 2 cups sweetened coconut, divided
- 6-ounce pack of strawberry Jello mix
- 1 ½ cups hot water
- 1 ½ cups strawberry preserve
- 1 tub cool whip, thawed
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Strawberry Coconut Poke Cake
- 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.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months
Make a different frosting
If you want to make a frosting that might hold up a little bit more to heat, you can always make your own frosting with either coconut milk, heavy cream (or heavy whipping cream), vanilla extract, powdered sugar, and cream cheese, mixed until you have stiff peaks and you will have a delicious coconut cream cheese frosting that will taste amazing with sliced strawberries.
You can switch out the vanilla extract for coconut extract if you want to bump up the coconut flavor for this easy dessert recipe.
Topping options for Strawberry Poke Cake:
- Fresh strawberry sauce
- Strawberry preserves
- Vanilla pudding (put this in between the jello cake layer and the whipped topping)
- Crushed vanilla and strawberry wafers
Enjoy More Delicious Poke Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Boston Cream Poke Cake
- White Raspberry Poke Cake
- Strawberries and Cream Poke Cake
- Blueberry Cheesecake Pudding Poke Cake
Strawberry Coconut Poke Cake Recipe
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)
- 1 ½ cups hot water
- 1 ½ 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.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
