Red Zinger Cake

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 2 tablespoons raspberry Jell-O powder
• 1 can sweetened condensed milk
• 1/2 jar raspberry preserves
• 1 (8 ounce) container Cool Whip
• 1 cup coconut

Instructions

1. Prepare cake batter as directed on package.
2. Stir in the raspberry Jell-O powder.
3. Bake according to directions on cake box.
4. Remove cake from oven and immediately poke holes all over the cake with a fork.
5. Pour the sweetened condensed milk all over the top; spread raspberry preserves over the top, and let the cake cool completely.
6. Top with Cool Whip, then sprinkle with coconut.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.