Raspberry Zinger Cake

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.