Description
A deliciously moist and fruity dessert made with raspberry gelatin, creamy Cool Whip, raspberry preserves, and a light coconut topping. Perfect for parties, potlucks, or family gatherings!
Ingredients
Scale
- 1 box white cake mix (18.25 oz.)
- Ingredients listed on the box to prepare the cake (typically eggs, oil, and water)
- 1 box raspberry-flavored gelatin (3 oz.)
- 2 cups hot water
- 1 jar raspberry preserves (10 oz.)
- 1 tub Cool Whip, thawed (8 oz.)
- 1 bag shredded coconut (7 oz.)
Instructions
- Preheat oven and prepare the cake mix according to the package directions. Bake in a 9×13-inch pan.
- Cool the cake for 30 minutes. Use the handle of a wooden spoon to poke evenly spaced holes all over the cake.
- Dissolve the raspberry gelatin in 2 cups of hot water. Pour the gelatin mixture slowly over the cake, focusing on filling the holes.
- Microwave the raspberry preserves for 30 seconds to make them easier to spread. Spread evenly over the cake.
- Top the cake with Cool Whip, spreading it evenly. Sprinkle the shredded coconut across the top.
- Refrigerate for at least 4 hours before serving.
Notes
- Use seedless raspberry preserves for a smoother texture.
- Toast the coconut for a nutty flavor.
- Refrigerate the cake overnight for the best results.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~250-300
- Sugar: ~20g
- Sodium: ~180mg
- Fat: ~10g
- Saturated Fat: ~6g
- Carbohydrates: ~40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: ~35mg