Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

prep:
15 mins
cook:
35 mins
additional:
1 hr 10 mins
total:
1 hr 60 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • 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.

Nutrition Facts

372 calories; protein 4.8g; carbohydrates 53.3g; fat 16.4g; cholesterol 43.2mg; sodium 250.5mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
04/25/2014
If you like Zingers, you will love this cake! So easy to make. Very refreshing and cool on a warm summers evening. Read More
(5)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/25/2014
If you like Zingers, you will love this cake! So easy to make. Very refreshing and cool on a warm summers evening. Read More
(5)
Rating: 5 stars
08/06/2015
This cake is SO SO YUMMY!! This was super easy and worth the in and out of the fridge. I didn't out coconut on half because of the non coconut lovers. I'll make it again. It makes a ton of servings because you can't eat a huge piece. Read More
(2)
Rating: 5 stars
06/22/2014
Really sweet but really good! I used the Betty Crocker silver white cake recipe and used coconut extract instead of vanilla. Read More
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Rating: 5 stars
12/20/2017
I made this for my work holiday potluck. so delicious & moist! I would add more raspberry though the layer was spread a little thin. Read More
Rating: 5 stars
04/12/2021
My family said it tasted like toaster strudels. Lol! It’s very sweet but awesome combination of raspberry and coconut Read More
Rating: 5 stars
11/09/2017
It turned out great. I made some changes though. I used Duncan Hines cake mix that called for egg whites. Read More
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Rating: 5 stars
06/28/2019
I made it exactly as written except for adding raspberries on top for decoration. Everyone loved it! I will be making this again and again trying with all different kinds of fruit. Read More