Preheat your oven according to the instructions on the cake mix box. In a large mixing bowl, combine the cake mix with the required ingredients listed on the box until smooth. Pour the batter into a greased 9x13-inch baking pan and bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

Once the cake is baked, remove it from the oven and let it cool in the pan for about 30 minutes.

Take the end of a wooden spoon and poke holes approximately 1 inch apart all over the surface of the cake.

In a mixing bowl, combine the raspberry-flavored gelatin with 2 cups of hot purified water, stirring until fully dissolved. Pour the gelatin mixture evenly over the poked cake.

Heat the raspberry preserves in the microwave for about 30 seconds until warm. Spread the warm preserves evenly over the gelatin-soaked cake.

Spread the thawed whipped topping generously over the layer of raspberry preserves, ensuring an even distribution.

Sprinkle unsweetened shredded coconut evenly all over the whipped topping.

Place the entire cake in the refrigerator and allow it to chill for at least 4 hours before serving.