Raspberry and coconut come together to make one refreshing summer cake!
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preheat oven and prepare the cake according to package directions. Pour the batter in a 9x13 pan and bake for the allotted time on the package.
- Remove the cake from the oven and allow to cool. Once cooled, use the handle of a wooden spoon to poke holes in the cake every inch or so, only pressing down halfway.
- Combine raspberry gelatin and hot water until dissolved. Pour evenly over the cake, filling in the holes.
- In a small bowl, microwave raspberry preserves until easy to spread, about 30 seconds. Pour on top of the cake and spread evenly.
- Top with Cool Whip and shredded coconut. Refrigerate for at least 4 hours before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love