Instructions
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Bake the Cake:
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Prepare the white cake according to the instructions on the box. Bake in a 9×13-inch pan and allow the cake to cool completely in the pan after baking.
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Prepare the Raspberry Gelatin:
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While the cake is cooling, dissolve the raspberry gelatin in 1 cup of boiling water in a mixing bowl. Stir until fully dissolved, then add 1/2 cup of cold water and stir well.
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Poke Holes in the Cake:
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Use the end of a wooden spoon or a fork to poke holes evenly across the entire surface of the cooled cake. Make sure the holes reach the bottom to allow the gelatin to soak in thoroughly.
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Pour the Gelatin:
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Slowly pour the raspberry gelatin mixture over the cake, ensuring it fills all the holes. Use a spoon to help distribute the gelatin evenly. Refrigerate the cake for at least 2-3 hours or until the gelatin has set.
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Add the Topping:
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Once the gelatin has set, spread a layer of whipped cream or whipped topping evenly over the top of the cake.
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Garnish the Cake:
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Sprinkle the shredded coconut over the whipped cream and arrange fresh raspberries on top.
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Serve and Enjoy:
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Slice the cake into squares and serve chilled. Enjoy the refreshing and vibrant flavors of your Raspberry Zinger Poke Cake!
