Sunday, May 20, 2012

Raspberry Coconut Jello Cake

My sister in law introduced me to this cake when we were over there for Sunday dinner, and I fell in love! It is the perfect summertime dessert! She told me that it had been around for awhile, but I guess I missed the jello-cake-bandwagon! This cake can actually be made in any flavor combination, I made this one for my mom's birthday. You could do Lemon-Lime, Orange-Vanilla, Pineapple-Coconut... the options are really endless!

Raspberry Coconut Jello Cake
1 white cake mix (plus whatever it takes to make it)
1 tsp coconut extract
1 package raspberry jello
1 large container of cool whip
1 package coconut pudding mix

Prepare your cake mix according to package directions WITH the addition of the Coconut extract.
Bake cake and allow to cool completely.
Mix the jello with 2 cups of hot water (instead of 1 cup hot/1 cup cold like the box says) While the jello is still liquid, use a straw/skewer to poke holes all over the cake. And I mean ALL over. This would be a good kid job... or an angry momma. Pour the jello over the cake, concentrating on the holes. Refrigerate overnight or at least 4-5 hours.
A few hours before you plan to serve, mix together the cool whip and pudding mix. Frost the cold cake with that mixture. Refrigerate another 2-3 hours.
Slice and ENJOY!

1 comment:

TheBereangirl said...

Ooooooo, I LOVE this cake, it's like that Hostess snack cake gem - the raspberry zinger!

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