This is a beautiful fresh look for Spring and a lovely compliment to your Easter Table! My cousin Becky recommended this to me and I'm oh so glad she did! This is fresh, tropical and delicious!
You’ll need:
1 (16.25-ounce) box of white cake mix (Betty Crocker Super Moist brand)
Plus 1 cup of water, ½ cup of vegetable oil, and 3 eggs, and baked according to cake mix box directions
And:
1 cup of seedless raspberry preserves
3-ounce box of raspberry Jello
⅔ cup of boiling water
⅓ cup of ice water
8-ounce tub of Cool Whip whipped topping, thawed
For The Garnish:
1 cup sweetened coconut
12 oz fresh raspberries
Shaved white chocolate is optional to garnish
To Make:
Preheat the oven to 350°F. Spray a 9×13-inch glass baking dish with baker’s spray. Set aside.
In a large mixing bowl, combine the ingredients for the cake (water, oil, and eggs) according to the package directions. Bake for 30 minutes or until well set in the center.
Once the cake has baked, remove it from the oven and let the cake cool on a cooling rack for 15 minutes.
Using the handle of a wooden spoon, poke holes all over the surface of the cake. Be careful not to poke to the bottom, just 2/3 through the cake. Set aside.
In a medium bowl, Jello, and boiling water. Whisk until the Jello powder has fully dissolved. Add the ice-cold water and whisk again until the mixture has slightly cooled.
Slowly pour the raspberry Jello mixture over the top of the cake, being sure to get the Jello into the holes. Set aside for 10 minutes.
When set, put the raspberry preserves in a thin layer on top of the cake. Allow that to set for 10 minutes.
Spread the whipped topping mixture evenly over the surface of the cake.
Top with sweetened coconut and fresh raspberries.
Store in the refrigerator for 4-24 hours before serving. Wrap well with Saran Wrap during the chilling process.
