Strawberry Coconut Poke Cake Recipe
This strawberry coconut poke cake combines yellow cake, shredded coconut, strawberry gelatin, preserves, and Cool Whip.
Serving24 servings
Ingredients
- 1 box yellow cake mix, plus the ingredients listed on the back to prepare
- 2 cup sweetened coconut, divided
- 6 ounces strawberry jello mix, (1 package)
- 1 ½ cup hot water
- 1 ½ cup 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
You can switch out the vanilla extract for coconut extract if you want to bump up the coconut flavor for this easy dessert recipe.
Toppings for our strawberry poke cake include the following: fresh strawberry sauce, strawberry preservers, vanilla pudding (put this between the jello cake layer and whipped topping), or crushed vanilla and strawberry wafers.
Nutrition
Calories: 212 kcal · Carbohydrates: 45 g · Protein: 2 g · Fat: 3 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.4 g · Trans Fat: 0.05 g · Cholesterol: 2 mg · Sodium: 224 mg · Potassium: 63 mg · Fiber: 1 g · Sugar: 30 g · Vitamin A: 17 IU · Vitamin C: 2 mg · Calcium: 61 mg · Iron: 1 mg