Ingredients:

  • 1 box (432g) white cake mix
  • 1 cup (240ml) water
  • 1/3 cup (75g) vegetable oil
  • 3 large eggs
  • 1 package (85g) raspberry gelatin powder
  • 1 cup (240ml) boiling water
  • 1 cup (240ml) Sprite
  • 8 oz (225g) whipped topping
  • 1 tsp (5ml) vanilla extract
  • 1 cup (100g) sweetened shredded coconut

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan and prepare the cake batter according to the package instructions.
  2. Bake for 25-30 minutes or until the top springs back when lightly touched. Allow the cake to cool for 5-10 minutes.
  3. Using a wooden chopstick or handle of a wooden spoon, poke holes every 1 inch across the entire surface of the cake, pushing about halfway down.
  4. Dissolve the raspberry gelatin powder in boiling water, then stir in the Sprite.
  5. Slowly pour the hot raspberry liquid over the warm cake, ensuring every hole is filled.
  6. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, until the gelatin is set.
  7. Fold the vanilla extract into the whipped topping and spread the cream evenly over the chilled cake.
  8. Immediately sprinkle the shredded coconut over the top of the frosting.