Description
A moist cake infused with raspberry flavor, topped with a creamy coconut layer and finished with a sweet raspberry glaze.
Ingredients
Units
Scale
- 1 box of yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 package (3.4 oz) instant vanilla pudding mix
- 1/2 cup milk
- 1 cup shredded coconut
- 1/2 cup raspberry jam
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the cake mix according to the package instructions using eggs, vegetable oil, and water. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Once baked, let the cake cool for about 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the cake.
- In a bowl, mix the instant vanilla pudding mix with the milk. Pour the pudding mixture over the cake, ensuring it fills the holes.
- Let the cake cool completely in the pan, then refrigerate for at least 2 hours to allow the pudding to set.
- In a small bowl, mix the raspberry jam and powdered sugar until smooth. Spread the raspberry glaze over the top of the chilled cake.
- Sprinkle shredded coconut over the top of the cake for garnish.
- Slice and serve chilled.
Notes
- For a more intense raspberry flavor, you can add fresh raspberries on top of the cake before serving.
- For a dairy-free version, use a non-dairy cake mix and substitute the milk with a dairy-free alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg