Had to snap a pic before my kids gobbled it all up! So good!

Ingredients:

1 box white cake mix (18.25 ounces) + ingredients on the package
3 ounces raspberry-flavored gelatin
2 cups hot purified water
10 ounces raspberry preserves
8 ounces thawed whipped topping
7 ounces unsweetened shredded coconut

Instructions:

1. Prepare and bake the white cake mix according to package instructions in a 9×13-inch pan. Let it cool for 30 minutes.

2. Create holes in the cake with a wooden spoon or fork.

3. Dissolve the raspberry gelatin in 2 cups of hot water and pour it evenly over the cake, filling the holes.

4. Warm the raspberry preserves and spread them evenly over the cake.

5. Top with thawed whipped topping.

6. Sprinkle unsweetened shredded coconut on top.

7. Refrigerate for at least 4 hours before serving.

Store any leftovers in the refrigerator, well-covered.