Steps to Make Raspberry Custard Cake Filling

Raspberry Coconut Poke Cake

I hope you all like it!raspberry cake.

Recipe Summary Raspberry Coconut Poke Cake

White cake and raspberry preserves come together to create perfection. Refrigerate until ready to serve.

Ingredients | Raspberry Custard Cake Filling

1 (15.25 ounce) package white cake mix (such as Pillsbury®)

1 cup water

⅓ cup vegetable oil

3 eggs

1 (14 ounce) can sweetened condensed milk

1 (10 ounce) jar raspberry preserves

1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

1 (3.5 ounce) package sweetened flaked coconut

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix cake mix, water, oil, and eggs together in a bowl until batter is smooth; beat with an electric mixer for 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into the cake using the handle of a clean wooden spoon.

Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.

Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.

Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.

Info | Raspberry Custard Cake Filling

prep: 15 mins cook: 35 mins additional: 1 hr 10 mins total: 2 hrs Servings: 16 Yield: 16 servings

TAG : Raspberry Coconut Poke Cake

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Images of Raspberry Custard Cake Filling

Raspberry Custard Cake Filling - The original pie filling is perfectly lovely exactly as written, but i've learned that using a combination of buttermilk and cream rather than plain old milk creates a richer custard with a subtly tangy flavour that's perfect for.