Preheat your oven to the temperature specified on the cake mix box. In a mixing bowl, combine the premium white cake mix with the required ingredients and mix until just combined. Pour the batter into a greased 9x13-inch baking pan and bake according to the box instructions, typically around 30 minutes, until a toothpick inserted in the center comes out clean.

Once your cake is beautifully golden and baked, remove it from the oven and let it rest on a cooling rack for about 30 minutes.

After the cake has cooled, take the end of a wooden spoon and gently poke holes all over the surface of the cake.

In a separate bowl, mix the raspberry-flavored gelatin with 2 cups of hot purified water. Stir until the gelatin is fully dissolved. Carefully pour the vibrant gelatin mixture evenly over the cake.

Warm the raspberry preserves in the microwave for about 30 seconds and then spread them evenly across the top of the cake.

Spread the thawed whipped topping over the raspberry preserves.

Sprinkle the unsweetened shredded coconut evenly over the whipped topping.

Cover the finished cake with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, but overnight is even better!