Step 1: Bake the Cake

Preheat your oven to 350°F (175°C) and prepare the white or vanilla cake mix according to the instructions on the box. Pour the batter into a greased 9×13-inch baking dish. Bake the cake for the time indicated on the box, usually 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 2: Prepare the Raspberry Gelatin

While the cake is baking, dissolve the raspberry gelatin in 1 cup of boiling water, stirring until completely dissolved. Once dissolved, stir in 1/2 cup of cold water to cool it down. Set aside.

Step 3: Poke the Cake

When the cake is done baking, remove it from the oven and allow it to cool for 10 minutes. Then, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake. Be sure to space the holes about an inch apart and poke deep enough for the gelatin to sink in.

Step 4: Add the Raspberry Gelatin

Slowly pour the prepared raspberry gelatin over the cake, focusing on the holes so the gelatin can seep inside. Afterward, let the cake cool completely for about 30 minutes.

Step 5: Add Sweetened Condensed Milk

Once the cake has cooled and the gelatin has set a bit, pour the can of sweetened condensed milk evenly over the top of the cake, allowing it to soak into the cake through the holes. This will make the cake incredibly moist and sweet, just like a Zinger!

Step 6: Chill the Cake

Cover the cake and refrigerate it for at least 2 hours, or overnight if possible. This allows the flavors to meld together and for the gelatin and condensed milk to set properly.

Step 7: Top with Whipped Topping and Coconut

After the cake has chilled and set, spread the whipped topping evenly over the surface of the cake. Then, sprinkle the sweetened shredded coconut generously over the top of the whipped topping.

Step 8: (Optional) Add Raspberry Jam Drizzle

For an extra layer of raspberry flavor, you can warm up 1/2 cup of raspberry jam in the microwave for about 20 seconds and drizzle it over the top of the coconut-covered cake.