Ingredients
Scale
- 18¼-ounce package white cake mix (plus ingredients listed on package)
- 3-ounce package raspberry Jell-O
- 10 ounces raspberry jam
- 8 ounces Cool Whip
- 2 cups hot water
- 7 ounces unsweetened shredded coconut
- 1 cup fresh raspberries, to garnish
Instructions
- Prepare the white cake following the directions on the packaging and bake it in a greased 9 x 13-inch baking pan.
- Let it cool for half an hour.
- Use the handle of a wooden spoon or a chopstick to make holes in the cake at even intervals (halfway into the depth of the cake).
- Dissolve the Jell-O powder in the hot water and then pour it over the cake.
- Spread the raspberry jam and then the Cool Whip over the top of the cake to cover it evenly.
- Now sprinkle the coconut flakes over the cake, decorate with fresh raspberries, and then refrigerate for 4 hours before serving.
Notes
plus 30 minutes cooling and 4 hours chilling time
- Cook Time: 45 minutes