Step-by-Step Instructions

• Preheat your oven as directed on the cake mix box. In a large mixing bowl, combine the white cake mix with the ingredients listed on the box—usually eggs, oil, and water. Use an electric mixer to beat everything together until smooth and fluffy, about 2 minutes. Pour the batter into a greased 9×13-inch baking pan and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
• Once your cake is baked to golden perfection, remove it from the oven and let it cool in the pan for about 30 minutes.
• After the cake has cooled, take the end of a wooden spoon and gently poke holes all over the surface, ensuring they are evenly spaced.
• In a medium bowl, mix the raspberry-flavored gelatin with 2 cups of hot purified water, stirring until it fully dissolves. Carefully pour the gelatin mixture evenly over the cake.
• Warm the raspberry preserves in the microwave for about 30 seconds. Once warmed, use a spatula to spread the preserves evenly over the top of the cake.
• Spread the thawed whipped topping generously over the layer of raspberry preserves, ensuring even coverage.
• Sprinkle the unsweetened shredded coconut evenly over the whipped topping.
• Place your completed Raspberry Zinger Poke Cake in the refrigerator to chill for at least 4 hours.