Red Zinger Cake
1 box yellow cake mix
2 tablespoons raspberry gelatin powder
1 can sweetened condensed milk
1/2 jar raspberry preserves
1 small tub (8 oz) frozen whipped topping, thawed
1 cup coconut
Prepare yellow cake batter as directed on package directions.
Stir in the raspberry gelatin 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 whipped topping and then sprinkle with coconut.