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 gather two 9×13" pans.
- Prepare one pan with cooking spray and line the other pan with parchment paper.
- Prepare the cake mix according to box instructions, then evenly divide the batter between the two pans.
- Bake for about 15 minutes, or until the cakes are done. Use a fork to poke holes in each cake.
- Set aside 1 tablespoon of raspberry gelatin powder. Combine the remaining gelatin with 3/4 cup boiling water, stirring until dissolved. Brush this mixture over both cakes and refrigerate to cool.
Notes
Using parchment paper helps prevent sticking, making it easier to remove the cake.
Adjust the sweetness by using less sugar or opting for a different whipped topping if desired.
Allow the cakes to cool completely before slicing or serving for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.