My 3 Monsters: Raspberry Coconut Poke Cake with "Extra Sweet & Creamy" Whip

3.05.2014

Raspberry Coconut Poke Cake with "Extra Sweet & Creamy" Whip

Hello, friends! We're not coffee people around this house, but I love using Coffee-mate in my baking! You can't beat their wide variety of delicious flavors. One of our all-time favorite desserts around here is poke cake. There are just so many different flavor combinations you can make that you never get tired of it. At least we haven't yet . . . This version was inspired by one of my favorite childhood snack cakes. You know the ones, right? Yummy cakes filled with whipped cream, coated in raspberry and coconut. Mmmmmmmmmm. This cake tastes just like them!

Raspberry Coconut Poke Cake

1 box white cake mix {and ingredients to make it}

1 large box raspberry gelatin

sweetened shredded coconut

"Extra Sweet & Creamy" whip {recipe below}

Bake cake according to package directions in a 9x13 pan. Allow to cool slightly. Using the end of a wooden spoon, poke holes all over the surface of the cake. In a small pan, bring 2 C. water to a boil. Remove from heat and stir in gelatin powder until completely dissolved, then pour over the cake. Make sure to get it in all the holes you poked. Top cake with coconut and chill in the refrigerator. Top with "Extra Sweet & Creamy" whip before serving.

Extra Sweet & Creamy Whip

1 C. heavy cream

1/4 C. Coffee-mate "Extra Sweet & Creamy" creamer

In the bowl of a mixer, combine heavy cream and creamer. Whisk until soft peaks have formed. Store in an airtight container and keep refrigerated. Add a dollop on top of each serving of cake.

Coffee-mate has several flavors with a range of sweetness — from Original, to Italian Sweet Cream, to the newest — Extra Sweet & Creamy. I really love the "Extra Sweet & Creamy" flavor. I mean, I figured I would just from the name, but it was really good. Especially when blended with the raspberry and coconut of the cake -- super tasty!