Raspberry Coconut Zinger Poke Squares
Raspberry Coconut Zinger Poke Squares are a retro-inspired dessert with moist cake, raspberry Jell-O, and coconut that tastes just like a bakery-style treat.
If you grew up loving snack cakes with bright raspberry and coconut, these Raspberry Coconut Zinger Poke Squares will feel like pure nostalgia in every bite. You start with a simple white cake mix, then drench it with raspberry gelatin so every slice is tender, juicy, and beautifully pink inside.
A quick layer of melted raspberry jam adds even more bold berry flavor, while a cloud of whipped topping and a generous blanket of sweetened shredded coconut give that signature “zing.” It’s a chilled, sliceable dessert that looks impressive yet comes together with pantry staples.
This is the kind of dessert you can make the day before a potluck, holiday dinner, or summer cookout. Serve it straight from the pan in neat squares, garnish with fresh raspberries if you like, and watch the whole tray disappear long before the party ends.
Raspberry Coconut Zinger Poke Squares Ingredients
This dessert leans on a boxed cake mix and a few simple add-ins to build layers of flavor and texture without extra work in the kitchen.
- White cake mix + box ingredients: The base of your poke squares; use the eggs, oil, and water listed on the package to bake a soft, tender 9×13 cake.
- Raspberry gelatin (Jell-O): Dissolved in hot and cold water, it seeps into the poked holes and gives the cake its vibrant color and juicy raspberry flavor.
- Boiling water: Necessary to fully dissolve the gelatin so it’s smooth and free of grainy bits.
- Cold water: Cools the gelatin mixture slightly so it soaks into the cake instead of making it soggy on top.
- Seedless raspberry jam: Warmed just until pourable and spread over the surface for a concentrated layer of sweet-tart raspberry.
- Whipped topping: Thawed and spread over the chilled cake to create a fluffy, creamy “frosting” that balances all the sweetness.
- Sweetened shredded coconut: Sprinkled over the whipped topping for chewy texture and that classic raspberry-coconut snack cake vibe.
- Fresh raspberries (optional): A pretty garnish that hints at the flavor inside and makes every slice look bakery-worthy.
Step-by-Step Raspberry Coconut Zinger Poke Squares
STEP 1: Prepare the cake by mixing the white cake batter according to the package directions. Pour it into a greased 9×13-inch baking dish and bake until a toothpick inserted in the center comes out clean.
STEP 2: Let the cake cool for about 10–15 minutes on a wire rack. While it’s still warm but not piping hot, use the handle of a wooden spoon to poke holes all over the surface, spacing them about an inch apart.
STEP 3: In a mixing bowl, stir the raspberry gelatin into the cup of boiling water until fully dissolved. Add the cold water and mix again, then pour the gelatin slowly and evenly over the poked cake so it can sink down into the holes.
STEP 4: Warm the seedless raspberry jam in the microwave for 20–30 seconds, just until it’s pourable. Gently spread it over the top of the cake, taking care not to disturb the surface too much so the gelatin can continue setting underneath.
STEP 5: Transfer the cake to the refrigerator and chill for at least 2 hours, or until completely cold and the gelatin layer feels set when you touch it lightly.
STEP 6: Once chilled, spread the thawed whipped topping over the cake in an even layer. Sprinkle the sweetened shredded coconut generously over the top, pressing it very lightly so it sticks, then slice into squares and garnish with fresh raspberries if desired.
Can I make this poke cake ahead of time?
Yes, this dessert is perfect for making ahead. Assemble it fully, including the whipped topping and coconut, then refrigerate overnight. The flavors meld together and the texture becomes even more luscious by the next day.
Do I have to use white cake mix?
White cake gives the brightest contrast with the raspberry, but yellow or vanilla cake mix also works well. Just make sure to use a standard 9×13-size mix and follow the package directions for the batter.
Can I skip the coconut topping?
You can absolutely leave off the coconut if you’re not a fan. Try topping the whipped layer with extra fresh raspberries, white chocolate curls, or a light dusting of finely crushed vanilla cookies instead.
How do I keep the cake from getting soggy?
Be sure to cool the baked cake slightly before poking it and pouring on the gelatin. Chill the cake thoroughly after adding the jam, and don’t overdo the liquid—follow the water amounts in the recipe.
Pro Tips for Raspberry Coconut Zinger Poke Squares
- Poke deep, not wide: Push the spoon handle nearly to the bottom of the cake, but keep the holes fairly small so the cake stays intact while still soaking up plenty of gelatin.
- Pour slowly and evenly: When adding the gelatin, move the bowl or measuring cup across the cake in a steady stream so every area absorbs some flavor and color.
- Chill for best slices: For the cleanest squares, refrigerate the assembled cake for several hours or overnight, then use a sharp knife wiped between cuts to keep the layers neat.
Serving Ideas for Raspberry Coconut Zinger Poke Squares
These squares shine alongside a cup of coffee or tea, especially after a rich meal when you want something cool and fruity instead of heavy chocolate. For parties, cut them into smaller bite-sized pieces and arrange them on a platter with fresh raspberries scattered around.
They’re also a lovely dessert to bring to spring and summer potlucks, baby showers, or holiday gatherings. The bright pink interior and snowy coconut topping add cheerful color to any dessert table, and because they’re served straight from the pan, they’re easy to transport and share.
Keeping Leftovers Fresh
Because of the whipped topping and gelatin, Raspberry Coconut Zinger Poke Squares should be stored in the refrigerator. Cover the pan tightly with plastic wrap or a fitted lid to keep the cake from drying out and to protect the topping from absorbing fridge odors.
The squares keep well for about 3–4 days when refrigerated, and the texture usually stays moist and tender the entire time. Freezing isn’t ideal once the whipped topping is on, so if you want to freeze a portion, do it before adding the topping and coconut, then thaw in the fridge and finish with the final layer just before serving.
Raspberry Coconut Zinger Poke Squares
Ingredients
- One package of white cake mix prepare as directed on the box with required eggs, oil, and water
- 1 cup of hot freshly boiled water
- ½ cup of chilled water
- 1 box 3 oz raspberry-flavored gelatin
- 1 jar 10 oz seedless raspberry preserves
- 8 oz container of non-dairy whipped topping fully thawed
- 2 cups of sweetened flaked coconut
- A handful of fresh raspberries optional for decoration
Instructions
- Preheat the oven and prepare the white cake batter following the instructions on the box. Transfer the batter into a greased 9×13-inch pan and bake until a toothpick inserted into the center emerges clean. Once baked, allow the cake to rest and cool slightly for 10 to 15 minutes.
- Once the cake has cooled a bit, use the handle of a wooden spoon to pierce evenly spaced holes across the surface of the cake.
- In a medium bowl, stir the raspberry gelatin into the boiling water until fully dissolved. Blend in the cold water. Gently pour the gelatin mixture across the cake, allowing it to seep into the holes.
- Warm the raspberry preserves in the microwave for 20 to 30 seconds until fluid but not hot. Evenly distribute the melted jam over the top of the cake. Refrigerate the cake for a minimum of 2 hours, or until completely chilled.
- After the cake is well-cooled, evenly spread the thawed whipped topping across the surface. Scatter the sweetened coconut generously over the whipped layer.
- If desired, top with fresh raspberries for an added touch of color and flavor.
- Slice the finished dessert into squares and serve chilled.