An easy poke cake recipe made with a white cake mix, raspberry jello and coconut that tastes just like the Hostess Raspberry Zinger snack cakes!
JUMP TO RECIPEIf you've been around here a minute, you know how much I love coconut! Mama just made her coconut custard pie yesterday and I WISH I'd taken some photos of it so I could share her recipe with you!
I'll do better next time but something grabbed ahold of me and I had three bites down before I even thought to grab a camera (and that sucker was pretty too!).
But back to the recipe at hand, this easy cake mix recipe is one of my absolute favorites because I love the flavor combinations in the classic snack cake: raspberry and coconut!
If you have no idea what a Raspberry Zinger is, it’s a snack cake made by Hostess. It’s a little baby cream-filled white cake coated with raspberry goodness rolled in coconut. And this cake is like its granddaddy.
The bold raspberry flavor just goes perfectly with the creamy whipped topping and sweet coconut and the same is true with the contrasts in texture - it's a perfect storm!
AND IT'S EASY!!
INGREDIENTS FOR RASPBERRY ZINGER POKE CAKE
The complete recipe is listed below but all you need to make this throwback copycat is:
- White cake mix
- Egg whites and oil for cake
- Raspberry flavored gelatin
- Water
- Cool whip
- Sweetened flaked coconut
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COCONUT MACAROON KISSES - A tender and light, yet rich and dreamy recipe for chewy coconut cookies topped with Hershey’s Kiss chocolate
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Recipe for Raspberry Zinger Poke Cake
Raspberry Zinger Poke Cake
An easy poke cake recipe made with a white cake mix, raspberry jello and coconut that tastes just like the Hostess Raspberry Zinger snack cakes.
Ingredients
- 1 box white cake mix
- Egg whites, water and oil for cake
- 1 4-serving box raspberry flavored gelatin
- 2/3 cup boiling water
- 2/3 cup ice water
- 1 8-oz. tub cool whip
- 2-3 cups sweetened flaked coconut
Instructions
- Bake cake per manufacturer’s instructions for a 13x9 pan. Cool cake completely in the pan.
- Poke holes in cake using a serving fork, skewer or whatever gets it done (try not to use a regular fork if the tines are pretty close together because it might tear up the cake too much).
- Mix gelatin with boiling water and stir until completely dissolved. Stir in ice water then slowly pour gelatin mixture evenly over cake. Cover cake and refrigerate until cool.
- Ice cake with cool whip then sprinkle evenly with coconut. Cover and refrigerate until ready to serve.
My favorite Dolly Madison cake. Will have to try looks good and easy. Like your new page design.
ReplyDeleteThis was a big hit at our house! We made it for when friends visited and their son had 3 pieces! So cute! It was delicious!
ReplyDeleteI made this for my mom's birthday yesterday. It was a big hit. Light and very flavorful. Next time I might try incorporating some of the coconut into the cake as well. Thanks for the great dessert!
ReplyDeleteIs there a good alternative for the coconut??
ReplyDeleteYou can leave it off if you'd like.
DeleteI don't think it would be nearly as good without coconut!!
DeleteMost cakes call for the entire egg and you said "egg whites". Is this an angel food cake mix? Regular cake mix with only egg whites? Mistake in the printing of recipe? I'm confused
ReplyDeleteNo mistake. This is a white cake mix (not vanilla or golden). You use whites only to keep the cake white in color.
DeleteCan you use any white cake mix or does it have to be one without pudding in the mix?
ReplyDeleteI'm very happy to see this cake - My mom loved Lucy's Raspberry Zingers when I was a kid (I liked Charlie Brown's chocolate ones. Or maybe that was Snoopy) Anyway, her birthday is about 2 weeks after Christmas making it difficult to have a great cake that is sweet but not heavy like all the ones we probably ate during the holidays. This year - I'm making THIS one. She will be 77 in January and will be thrilled to share it with her Old Lady Posse during their game night!
ReplyDeleteMaking this for thanksgiving. Cant wait to eat it!
ReplyDeleteMaking it right now!!
ReplyDeleteI used yellow cake mix, whole eggs, butter rather than oil and cream in place of water or milk...made it very moist and wonderful!!!!
ReplyDelete