Ingredients
Equipment
Method
- Prepare white cake mix according to package directions and bake in a 9x13-inch baking dish.
- Allow cake to cool for 10-15 minutes.
- Using the handle of a wooden spoon, poke holes evenly across the entire surface of the warm cake.
- In a bowl, dissolve raspberry gelatin in boiling water, stirring until completely dissolved.
- Add cold water to the gelatin mixture and stir.
- Pour the raspberry gelatin mixture over the cake, ensuring it seeps into all the holes.
- Microwave the raspberry jam for 20-30 seconds until pourable, then spread evenly over the entire cake.
- Refrigerate the cake for at least 2 hours to set.
- Once chilled, spread the thawed whipped topping over the entire cake.
- Sprinkle with sweetened shredded coconut.
- Garnish with fresh raspberries if desired before serving.
Notes
For best results, use quality seedless raspberry jam for better flavor. You can substitute homemade whipped cream for the Cool Whip, though it won't keep as long. The cake actually tastes better the next day, making it perfect for make-ahead occasions. For dietary restrictions, try sugar-free gelatin, light whipped topping, or gluten-free cake mix. Store in the refrigerator.