Ingredients
Scale
- 1 box vanilla cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup raspberry lemonade
- 1 can sweetened condensed milk
- 1 cup whipped topping
- 1 cup fresh raspberries
- 1/4 cup coconut flakes
Instructions
- Preheat the oven according to the cake mix instructions.
- Prepare the cake mix as directed on the box using water, vegetable oil, and eggs.
- Bake in a 9x13 inch pan for the recommended time.
- Once baked, poke holes all over the cake using the end of a wooden spoon.
- In a bowl, mix raspberry lemonade with sweetened condensed milk and pour over the poked cake.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped topping, fresh raspberries, and coconut flakes before serving.
Notes
- For best results, use fresh raspberries.
- This cake can be made a day in advance.
- Try adding more coconut for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg