Description
A delightful dessert combining tropical coconut flavor with the tart sweetness of raspberries, perfect for warm weather gatherings.
Ingredients
Scale
- 1 box vanilla cake mix
- 1 cup coconut milk
- 1 cup raspberries (fresh or frozen)
- 1 cup shredded coconut
- 1 cup whipped cream
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Prepare the vanilla cake mix according to package instructions, using coconut milk instead of water. Bake in a 9×13 inch pan and allow to cool slightly.
- Once the cake is still warm, poke holes all over the top using a fork or skewer.
- In a small bowl, mix together sweetened condensed milk and vanilla extract, then pour it over the cake, ensuring the holes fill with the mixture.
- Let the cake cool completely in the pan.
- Spread whipped cream over the top of the cooled cake, then sprinkle with shredded coconut and raspberries.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Ensure the cake is still warm when you poke holes for best results. It can be stored for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cake, dessert, coconut, raspberry, poke cake, easy dessert