Ingredients
For the Cake
1 box white cake mix plus ingredients listed on the box
1 package 3 oz raspberry gelatin (Jell-O)
1 cup boiling water
½ cup cold water
For the Filling & Topping
1½ cups whipped cream or Cool Whip
1½ cups sweetened shredded coconut
1 package 8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
½ cup raspberry preserves
Instructions
Preheat oven to 350°F (175°C). Bake the white cake according to the box instructions in a 9×13-inch pan. Cool for 10 minutes.
Using the handle of a wooden spoon, poke holes in the cake. Dissolve raspberry gelatin in boiling water, then add cold water. Pour the gelatin over the cake, filling the holes. Chill in the fridge for 1 hour.
Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Spread the mixture evenly over the chilled cake.
Spread whipped cream or Cool Whip over the cream cheese layer. Sprinkle shredded coconut on top.
Chill the cake for at least 2 hours before serving. Enjoy chilled for the best texture and flavor.
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