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Ingredients

1 (15.25 ounce) package white cake mix (such as Pillsbury®) 1 cup water ⅓ cup vegetable oil 3 eggs 1 (14 ounce) can sweetened condensed milk 1 (10 ounce) jar raspberry preserves 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed 1 (3.5 ounce) package sweetened flaked coconut

Nutrition Info

372.4 calories carbohydrate: 53.3 g cholesterol: 43.2 mg fat: 16.4 g fiber: 1 g protein: 4.8 g saturatedFat: 8 g servingSize: - sodium: 250.5 mg sugar: 44.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix cake mix, water, oil, and eggs together in a bowl until batter is smooth, beat with an electric mixer for 2 minutes. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into the cake using the handle of a clean wooden spoon.
Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.
Spread raspberry preserves over cooled cake, refrigerate until cool, about 10 minutes.
Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.

16 servings

White cake and raspberry preserves come together to create perfection. Refrigerate until ready to serve.