Description
A delightful and moist cake infused with raspberry flavor, topped with whipped cream and shredded coconut, perfect for any summer gathering.
Ingredients
Scale
- 1 box of yellow cake mix
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 large eggs
- 1 package (3 oz) raspberry gelatin
- 1 cup of boiling water
- 1 cup of cold water
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup of shredded coconut
Instructions
- Preheat your oven according to the instructions on the cake mix box.
- Grease and flour a 9×13 inch baking pan.
- Combine the cake mix, water, oil, and eggs in a large mixing bowl.
- Whisk to beat the mixture for 2 minutes.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake according to the package instructions or until a toothpick comes out clean.
- Cool the cake on a wire rack for about 15-20 minutes.
- Dissolve the raspberry gelatin in 1 cup of boiling water, then mix in 1 cup of cold water.
- Poke holes all over the baked cake with a fork.
- Drizzle the gelatin mixture over the cake.
- Chill the cake in the refrigerator for at least 2 hours.
- Spread the whipped topping evenly over the top.
- Sprinkle shredded coconut over the topping.
- Slice and serve.
Notes
Cake can be made a day in advance. Store in the fridge covered with plastic wrap.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg