Description
A fluffy raspberry cake layered with creamy toppings and coconut, perfect for celebrations and nostalgic moments.
Ingredients
Scale
- 1 box raspberry cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 package (3 ounces) raspberry Jell-O
- 1 cup boiling water
- 1/2 cup raspberry jam
- 1 tub (8 ounces) whipped topping
- 1 cup shredded coconut
- 1 cup powdered sugar
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the raspberry cake mix, 1 cup of water, 1/2 cup of vegetable oil, and the eggs in a large bowl until well combined.
- Pour the batter into a greased 9×13-inch baking pan.
- Bake for 28-30 minutes or until a toothpick comes out clean.
- Prepare the raspberry Jell-O by dissolving it in 1 cup of boiling water.
- Poke holes all over the cake using a skewer or fork once it’s out of the oven.
- Pour the Jell-O mixture over the warm cake and allow cooling.
- Beat the whipped topping, raspberry jam, and shredded coconut in a separate bowl until blended.
- Spread the topping evenly over the cooled cake.
- Mix powdered sugar and milk to create a smooth drizzle.
- Drizzle the glaze over the cake and chill for at least 1 hour before serving.
- Slice and serve!
Notes
Feel free to swap ingredients to suit your taste, such as using different fruit preserves or cake mix flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 32g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: raspberry cake, dessert, nostalgic, summer cake, family gathering, baking