Serves: 18
Ingredients
- 1 (15.25-oz) box white cake mix
- 1 (3-oz) pkg raspberry gelatin
- 1 cup of cold water
- 1 (10-oz) jar raspberry preserves
- 1 (8-oz) tub frozen whipped topping, thawed
- 1 (7-oz) bag shredded coconut
Directions
Mix and bake cake mix according to package directions, using a 13 x 9-inch cake pan. Let cake cool 15 to 20 minutes.
Using a wooden skewer, poke holes over top of the cake. Mix gelatin with 1 cup boiling water until dissolved. Whisk in the water until gelatin starts to thicken. Pour gelatin evenly over the cake, filling holes.
Microwave preserves in a small bowl about 30 seconds. Pour preserves over top of cake; spread evenly. Top with whipped topping.
Sprinkle shredded coconut over top. Refrigerate at least 4 hours before serving. Store covered in the refrigerator.
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