Raspberry Zinger Poke Cake

 Bake the cake according to package directions using a 9×13-inch baking pan. 
 After the cake has baked, remove from the oven and allow to cool for 30 minutes. Using the handle end of a wooden spoon or a meat fork, poke the cake every inch or so with the handle of the wooden spoon or tines of the meat fork halfway into the cake. 
 Mix the raspberry gelatin with 2 cups of hot water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can. 
 In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves over the top of the cake and spread evenly. 
 Top with Cool Whip and sprinkle the shredded coconut over the top. 
 Refrigerate for at least 4 hours before serving. 

Notes:
 Look for seedless raspberry jam if the seeds are a problem!
 If you plan on sharing this cake at a potluck or any kind of gathering – print off plenty of copies of the recipe – people WILL want the recipe!
 Store leftovers in the refrigerator.