1 box white cake mix (plus ingredients listed on the box)
1 package (3 oz) raspberry gelatin (Jell-O)
1 cup boiling water
½ cup cold water
For the Filling & Topping:
1½ cups whipped cream or Cool Whip
1½ cups sweetened shredded coconut
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
½ cup raspberry preserves
Directions:
Prepare the Cake: Bake the white cake mix according to the package instructions in a 9×13-inch pan. Let cool for 10 minutes.
Poke & Soak: Using the handle of a wooden spoon, poke holes all over the cake. In a small bowl, dissolve the raspberry gelatin in boiling water, then stir in cold water. Pour the gelatin mixture over the cake, ensuring it fills the holes. Refrigerate for 1 hour.
Make the Cream Cheese Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cake.
Top It Off: Gently spread the whipped cream over t
