Ingredients:
1 package (18.25 oz) premium white cake mix
Ingredients required as per the cake mix package (e.g., eggs, oil, water)
1 package (3 oz) raspberry-flavored gelatin
2 cups hot purified water
1 container (10 oz) raspberry preserves
1 container (8 oz) whipped topping, thawed
1 packet (7 oz) unsweetened shredded coconut
Directions:
Step 1: Prepare the Cake
Follow the instructions on the white cake mix package to prepare the batter.
Pour the batter evenly into a 9×13-inch baking pan and bake as directed on the package.
Step 2: Cool the Cake
Allow the baked cake to cool at room temperature for about 30 minutes.
Step 3: Create Perforations
Once the cake is cooled, use the end of a wooden spoon or a meat fork to make evenly spaced perforations across the surface.
Ensure the perforations penetrate halfway through the depth of the cake.
Step 4: Prepare and Apply the Gelatin
In a separate bowl, combine the raspberry-flavored gelatin with 2 cups of hot water. Stir until completely dissolved.
Pour the gelatin mixture evenly over the cake, ensuring it seeps into the perforations.
Step 5: Apply Raspberry Preserves
Warm the raspberry preserves in the microwave for about 30 seconds, or until spreadable.
Spread the warmed preserves evenly over the gelatin-layered cake.
Step 6: Add Whipped Topping
Carefully spread the thawed whipped topping over the raspberry preserves, ensuring full and even coverage.
Step 7: Garnish with Coconut
Sprinkle the unsweetened shredded coconut evenly over the whipped topping layer.
Step 8: Refrigerate
Place the cake in the refrigerator for at least 4 hours to allow the flavors to meld and the cake to set.
Step 9: Serve and Store
Serve chilled.
Store any leftovers in the refrigerator, covered, to maintain freshness.