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1 (18.25 ounce) box yellow cake mix
2 tablespoons raspberry Jell-O powder
1 can sweetened condensed (Eagle brand) milk
1/2 jar raspberry preserves
1 (8 ounce) container Cool Whip
1 cup coconut
Prepare yellow cake batter as directed on package directions. Stir in the
raspberry Jell-O powder. Bake according to directions on cake box. Remove cake
from oven and immediately poke holes all over the cake with a fork and then
pour the condensed milk all over the top; spread raspberry preserves over that
and let the cake cool completely. Top with Cool Whip and then sprinkle with
coconut.
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