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Coconut Raspberry Poke Cake

  1. In a bowl, mix the coconut cream and sweetened condensed milk until well combined.

Step 3: Poke the Cake:

  1. Using the handle of a wooden spoon, poke holes all over the cake.
  2. Pour the coconut milk over the cake, making sure it seeps into the holes.

Step 4: Make Raspberry Sauce:

  1. In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat until the raspberries break down and the sauce thickens slightly.
  2. Strain the raspberry sauce to remove seeds.

Step 5: Assembly:

  1. Pour the coconut cream mixture evenly over the cake, ensuring it fills the holes.
  2. Drizzle the raspberry sauce over the top.

Step 6: Toasted Coconut Topping:

  1. Toast the shredded coconut in a dry pan over medium heat until golden brown.
  2. Sprinkle the toasted coconut over the cake.

Step 7: Refrigerate and Serve:

  1. Refrigerate the poke cake for at least 2-3 hours to allow the flavors to meld.
  2. Garnish with fresh raspberries before serving.

Tip:

  • You can customize this poke cake by adding additional fresh fruit, such as sliced strawberries or blueberries.

This Coconut Raspberry Poke Cake is a heavenly combination of tropical coconut, sweet raspberries, and moist cake. It’s perfect for summer gatherings or any occasion where you want to impress with a delicious and visually stunning dessert. Enjoy!

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