Coconut Raspberry Poke Cake

Ingredients

1 box of white cake mix, along with the additional ingredients listed on the box (such as eggs, oil, and water) to prepare the cake

1 box of raspberry flavored gelatin (Jello)

2 cups of hot water

1 jar (10 oz.) of raspberry preserves

1 tub (8 oz.) of Cool Whip, thawed

1 bag (7 oz.) of shredded coconut

Instructions

Follow the instructions on the white cake mix package to prepare the batter. Bake it in a 9×13 pan.

Allow the cake to cool. Then use a wooden spoon handle to poke holes over it.

Dissolve raspberry gelatin in water. Pour it over the cake filling up the holes.

Heat up raspberry preserves in the microwave. Spread them evenly on top of the cake.

Next, add a layer of Cool Whip. Sprinkle shredded coconut on top.

Refrigerate the cake for 4 hours before serving. Enjoy!

Notes

Cake Mix: When searching for a cake mix make sure it is certified gluten free. You can find options, in specialty stores or online. Just check the label to ensure that it clearly states “gluten free.”

Raspberry Gelatin: Opt for a raspberry flavored gelatin (like Jello). Most gelatin products are free from gluten. It’s always wise to verify the label just to be sure.

Raspberry Preserves: Choose raspberry preserves that are specifically labeled as gluten free. Many brands offer gluten free varieties. It’s best to double check the label for any potential ingredients containing gluten.

Cool Whip: Select a whipped topping or Cool Whip that’s suitable for a free diet. While whipped toppings are free from gluten be certain that the specific brand you choose is safe.

By selecting all the ingredients as certified gluten versions you can whip up a scrumptious and worry free Coconut Raspberry Poke Cake that everyone can relish without any concerns, about gluten.