Ingredients:

1 box (18.25oz.) white cake mix

1 box (3 oz.) raspberry flavored gelatin (jello)

2 cups hot water ** not boiling**

1 jar (10 oz.) raspberry preserves

1 tub (8 oz.) cool whip, thawed

1 bag (7 oz.) shredded sweetened coconut

Directions:

1. Bake the cake according to package directions using a 9×13-in. baking pan.

2. After the cake has baked, remove from the oven and allow to cool for 30 minutes. Using the handle end of a wooden spoon end or thick end of a chop stick, poke cake every inch or so with the handle of wooden spoon/chop stick halfway into the cake. There is no set number of holes, but you want plenty of holes to fill.

3. Mix the raspberry gelatin with 2 cups of hot (not boiling) water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can.

4. In a small bowl, microwave the raspberry preserves until easy to spread, about 40 seconds. Pour the preserves over the top of the cake and spread evenly. Top with Cool Whip. Sprinkle a thick layer of shredded coconut over the top.

5. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator.

Bon Appetit!