Ingredients
Scale
- 1 box white cake mix + ingredients to prepare
- 1 3-ounce package raspberry gelatin divided
- 3/4 cup boiling water
- 5 tablespoon flour
- 1 cup milk
- 1/2 cup shortening
- 1/2 cup butter
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 8-ounce tub whipped topping
- 1 cup sweetened shredded coconut
- 1/2 tablespoon water
Instructions
- Preheat the oven to 350°F and prepare two 9×13" pans.
- Use cooking spray to prepare one pan, and line the other with parchment paper.
- Follow the instructions on the cake mix box to prepare the batter, then evenly distribute it between the two pans.
- Bake for about 15 minutes, or until the cakes are fully cooked. Poke holes in each cake using a fork after baking.
- Set aside 1 tablespoon of raspberry gelatin powder. In a bowl, combine the remaining gelatin with 3/4 cup of boiling water, stirring until it dissolves. Brush this mixture over both cakes and then refrigerate them to cool.
Notes
You can substitute the white cake mix with any preferred flavor for a different twist.
Adjust the amount of raspberry gelatin according to your sweetness preference.
For added texture, consider topping the cake with fresh raspberries after frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.