Zinger Raspberry Poke Cake

This is a great “bring a dessert” recipe. It is easy to make, and easy to make ahead of time. I am told it tastes like “Zingers”, but I have never eaten one of those. LOL! I just think it is amazing. I have

made it without the coconut or coconut extracts when someone tells me they don’t like coconut.

Zinger Raspberry Poke Cake

1 package of white cake mix and ingredients for the cake

½ teaspoon coconut flavoring

1 package 3 oz. raspberry flavored gelatin

2 Cups of water

1 8 to 10 oz jar of raspberry jam

1 container 8 oz. whipped topping, thawed.

1 package 7 oz. shredded coconut

Make the cake according to the package directions for a 13 x 9 pan.

Add the coconut flavoring to the batter.

After the cake has cooled poke holes halfway into the cake. The end of a wooden spoon works great, or the end of a rubber spatula. Make the holes approximately every 1 ½ inches.

In a medium saucepan heat the water to a boil.

Add the gelatin and stir until dissolved.

Add the raspberry jam. Stir to combine.

Carefully spread the jam mixture over the cake. Refrigerate until gelatin is set. About an hour.

Carefully spread the whipped topping and top with the shredded coconut.

Refrigerate for at least 2 more hours.

You could also make a 7-minute frosting in place of the whipped topping. 7-minute frosting is a fluffy marshmallow like frosting.

7 minute frosting

1 cup sugar

1/2 teaspoon of cream of tartar

1/8 teaspoon Salt

3 Tablespoons water

2 egg whites

1/2 tea. Vanilla extract

1/4 tea. Coconut extract, optional

In a pan bring about 4 cups of water to a boil, you will need a bowl that fits into the top of pan

but doesn’t touch the water. Combine all the ingredients, except the extracts in the bowl. Lower the

boiling water to a simmer and put the bowl over the simmering water. Mix to combine for 1 minute.

With an electric mixer, beat constantly on high speed for 6 minutes. It should be holding it shape at

this point, if not continue to beat until it forms medium peaks. Remove from heat and fold in extracts.

Immediately frost the top of the CHILLED cake and then sprinkle with the coconut.

*To make Gluten Free use a Gluten Free cake mix.

**Dairy Free This would be dairy free with the 7-minute frosting and use almond milk or oat milk in

preparing the cake.

Jan Dairy Keen