Raspberry Zinger Poke Cake: A Fruity, Moist Dessert Delight

Preheat your oven according to the directions on the cake mix box. Prepare and bake the white cake in a 9×13-inch baking dish, following the package instructions. Allow the cake to cool for about 10-15 minutes.

Make the Raspberry Filling:
While the cake is cooling, combine the raspberry jam or jelly with the hot water in a small bowl. Stir until smooth and well combined. This mixture will soak into the cake to add flavor and moisture.

Poke the Cake:
Once the cake has cooled slightly, use a fork or skewer to poke holes all over the cake, making sure to go deep enough to let the filling soak into the cake. Be generous with the holes.

Add the Raspberry Filling:
Pour the raspberry mixture evenly over the poked cake, making sure to fill all the holes with the raspberry syrup. Use a spoon to help spread it around if needed. Let the cake sit for 20-30 minutes to allow the filling to soak in.

Prepare the Frosting:
In a mixing bowl, combine the whipped topping with powdered sugar and vanilla extract (optional). Mix until smooth and creamy. If you prefer more coconut flavor, you can also add a handful of shredded coconut to the frosting.

Frost the Cake:
Once the cake has absorbed the raspberry filling, spread the whipped topping evenly over the top, covering the entire surface. Sprinkle with sweetened shredded coconut and, for an extra touch, add toasted coconut for more flavor and texture.

Chill and Serve:
Refrigerate the cake for at least 1-2 hours before serving to allow the flavors to meld and the frosting to set. The longer the cake chills, the more the flavors will infuse.

Serving and Storage Tips: