Preheat your oven to 350°F (175°C). Combine white cake mix with water, oil, and eggs in a mixing bowl. Pour into a greased 9x13-inch baking pan and bake for 25–30 minutes, or until a toothpick comes out clean. Allow to cool for 30 minutes.

Once cooled, poke holes across the surface of the cake about 1 inch apart and half deep using the end of a wooden spoon.

Dissolve raspberry-flavored gelatin in 2 cups of hot purified water and pour it over the poked cake, letting it absorb for about 5 minutes.

Microwave raspberry preserves for about 30 seconds to soften, then spread evenly over the gelatin-soaked cake.

Dollop whipped topping over the raspberry preserves and spread evenly.

Sprinkle unsweetened shredded coconut over the whipped topping layer.

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, before serving.