Description
This Strawberry Coconut Poke Cake is a deliciously moist and fruity dessert featuring a yellow cake infused with sweetened coconut, strawberry jello, and strawberry preserves, topped with a fluffy Cool Whip and more coconut for added texture and flavor. Perfect for gatherings and celebrations, it’s a refreshing, easy-to-make cake that blends tropical and berry flavors beautifully.
Ingredients
Cake
- 1 box yellow cake mix (plus ingredients listed on the back to prepare)
- ½ cup sweetened shredded coconut (to fold into batter)
Topping
- 1 ½ cup hot water
- 6 ounces (1 package) strawberry Jello mix
- 1 ½ cup strawberry preserves
- 8 ounces Cool Whip Whipped Topping (thawed, 1 tub)
- 1 ½ cup sweetened shredded coconut (divided; ½ cup for batter and 1 cup for sprinkling on top)
Instructions
- Make the Cake: Prepare the yellow cake batter according to the package instructions. Fold ½ cup of shredded coconut gently into the batter to add texture and flavor. Pour the batter into a well-greased 9×13-inch cake pan. Bake as directed on the cake mix package until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
- Poke Holes: Once the cake is fully cooled, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake. Be careful not to poke all the way through to the pan bottom; the holes should be deep enough to allow the jello mixture to soak in.
- Prepare Jello Mixture: Whisk together the strawberry Jello mix and hot water until the mix dissolves completely. Let it stand for 5 minutes, stirring occasionally to ensure the gelatin fully dissolves.
- Soak the Cake: Pour the dissolved Jello mixture evenly over the cake, allowing it to seep through the holes you made. This step infuses the cake with strawberry flavor and moisture.
- Add Strawberry Preserve: Heat the strawberry preserves in the microwave for about 30 seconds to soften. Spread the warmed preserves evenly over the cake surface, adding a sweet, jammy layer of flavor.
- Frost with Cool Whip: Let the cake cool for about 15 minutes after adding the preserves. Then spread the thawed Cool Whip evenly over the top of the cake to create a light, creamy frosting layer.
- Top with Coconut: Sprinkle the remaining shredded coconut (about 1 cup) over the Cool Whip topping to finish. This adds a lovely coconut crunch and decorative touch.
Notes
- Ensure the cake is completely cooled before poking holes to prevent it from breaking apart.
- You can substitute fresh strawberries or strawberry glaze instead of preserves for variation.
- If you prefer, use homemade whipped cream instead of Cool Whip for a fresher topping.
- For a more intense coconut flavor, toast the shredded coconut before adding it to the cake or sprinkling on top.
- Store the cake covered in the refrigerator to keep it fresh, ideally consuming within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
