Mix ingredients on cake mix as directed on box. Add two tablespoons of raspberry jello- just the powder- and mix. Bake at 350 for 30 mins or until toothpick comes out clean. I used a 13x9.5 baking dish
Once out of the oven poke holes all over the cake and drizzle sweet milk all over the top. Let it sit for 3-5 mins for the milk to soak into the cake. Add a layer of the raspberry preserves and let cool completely.
Add cool whip and shredded coconut refrigerate for 3+ hours **I added about a tablespoon of raspberry jello to dye the coconut. That is optional*
