Raspberry Coconut Poke Cake

Delicate white cake, sweet raspberry filling, creamy coconutty filling, and toasted flakes of coconut—the perfect way to welcome summer!

Memorial Day is literally one week away, which means Summer is JUST around the corner, which means it’s time to break out all those light, refreshing, berry-filled desserts we all can’t get enough of!

So to start the season off right, I highly recommend that you make this little beauty for your Memorial Day gathering.

This Raspberry Coconut Poke Cake has all the textures and flavors you love about summer desserts.

Delicate, airy white cake…

Sweet and slightly tart raspberry filling…

Light and creamy coconut filling…

And perfectly crisp and nutty toasted coconut.

I served this delight of a dessert to my family this past weekend and they LOVED it. In fact, not only did they have a piece for dessert, but they had a piece for breakfast the next day. 

And if you’re worried about all the layers involved, don’t panic. Because just like Summa’ time, this dessert is EASY. (I know, I’m a dork.)

Believe it or not, the light and airy cake actually begins with a box cake mix. One of the changes I made to the mix was substituting yogurt for the oil. I used raspberry yogurt, but any kind will do. I wasn’t really able to taste the raspberry in the cake since I only used 1/3 cup. Yogurt works just the same as oil, yet it’s so much healthier! I also added a little coconut extract for that extra coconutty flavor that I LOVE!

To add to the ease of this dessert, I decided to go with a canned raspberry filling. Some might turn their nose up at canned fillings, but the canned variety always seem to have the right consistency (not too runny or thick) and they taste great! 

The filling is a simple mix of cream cheese, milk, instant coconut pudding and whipped topping. Top everything off with nutty toasted flakes of sweet coconut, and you’ve got the best way to start off a wonderful summer!

Raspberry Coconut Poke Cake

Delicate white cake, sweet raspberry filling, creamy coconutty filling, and toasted flakes of coconut---the perfect way to welcome summer!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Refrigeration Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Ingredients

  

For the Cake

• 1 box white cake mix
• 3 large egg whites
• 1 ¼ cups water
• ⅓ cup raspberry yogurt*
• 1 teaspoon coconut extract (optional)
• 1 (21 oz) can raspberry pie filling

For the Coconut Filling

• 8 ounces cream cheese softened
• 1 ½ cup cold milk
• 1 (3.4 oz) box instant coconut cream pudding mix
• ½ teaspoon coconut extract (optional)
• 1 (8 oz) tub whipped topping
• ½ cup shredded coconut toasted

Instructions

 

• Preheat oven to 350ºF. Spray a 9x13 inch baking dish with nonstick cooking spray and set aside.
• In a large bowl, mix the cake mix, egg whites, water, yogurt, and extract (if using) until fully incorporated. Pour into prepared baking dish and bake for 27-30 minutes until a toothpick inserted in the center comes out with few crumbs attached. Allow to cool for 10 minutes.
• Using the handle of a wooden spoon, poke holes into the cake that are about an inch apart. While cake is still warm, pour the raspberry filling on top and spread into an even layer, ensuring that the filling gets down into the holes. Place cake in the refrigerator to cool completely while you work on the topping.
• In the bowl of an electric stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Gradually stir in the milk, about 1/4 cup at a time, scraping down the sides of the bowl as needed. Once all milk has been added, switch to whisk attachment and add pudding mix and optional extract. Whisk on high for 2 minutes until mixture is smooth and thickened.
• Add 1/4 of the whipped topping to the bowl and mix thoroughly. Remove bowl from mixer and use a rubber spatula to gently fold the rest of the whipped topping into the pudding mixture.
• Pour topping onto completely cooled cake and spread evenly. Sprinkle with the toasted coconut and refrigerate for at least 1 hour before serving. Cake will stay fresh covered in the refrigerator for up to one week

Notes

*Plain or any flavor of yogurt will work.