Strawberry Coconut Poke Cake Recipe
Servings: 24
Calories: 212kcal
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: 212kcal | Carbohydrates: 45g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.05g | Cholesterol: 2mg | Sodium: 224mg | Potassium: 63mg | Fiber: 1g | Sugar: 30g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg