Step 1

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.

Step 2

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.

Step 3

Combine raspberry gelatin and hot water until dissolved. Pour evenly over the cake, filling in the holes.

Step 4

In a small bowl, microwave raspberry preserves until easy to spread, about 30 seconds. Pour on top of the cake and spread evenly.

Step 5

Top with Cool Whip and shredded coconut. Refrigerate for at least 4 hours before serving.