Raspberry Coconut Poke Cake
(Courtesy of All Recipes)
Ingredients:
1 (15.25 ounce) package white cake mix (such as Pillsbury®)
1 cup water
1/3 cup vegetable oil
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) jar raspberry preserves
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) packages sweetened flaked coconut
Directions:
Preheat oven to 350
Grease a 9x13 inch baking dish
Mix cake mix, water, oil and eggs together in a bowl until batter is smooth
Beat with an electric mixer for 2 minutes
Pour batter into the prepared baking dish
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean (about 40 minutes)
Poke holes into the cake using the handle of a clean wooden spoon
Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled
Refrigerate cake for 1 hour
Spread raspberry preserves over the cooled cake
Refrigerate until cool (set), about 10 minutes
Spread whipped topping over the raspberry preserves layer and sprinkle coconut over the top
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