Raspberry Zinger Poke Cake: A Sweet & Tangy Delight!

Preheat your oven according to the instructions on the cake mix box.
Prepare the cake batter according to the package directions, then pour the batter into a greased 9×13-inch baking dish.
Bake the cake as directed and allow it to cool for 15 minutes.
Poke the Cake:

Once the cake has cooled slightly, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, about 1 inch apart. Be sure to poke deep enough for the raspberry jam to seep into the cake.
Add the Raspberry Jam:

In a small bowl, mix the raspberry jam with 1 cup of water. Stir well to combine.
Pour the jam mixture evenly over the cake, allowing it to fill the holes and seep into the cake. Let it sit for 20-30 minutes to fully absorb.
Prepare the Topping:

In a medium mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
Spread the whipped cream topping evenly over the cake.
Add the Coconut:

Sprinkle shredded coconut over the whipped cream topping, ensuring even coverage.
Garnish and Serve:

For an extra touch, garnish the cake with fresh raspberries before serving.
Refrigerate the cake for at least an hour before serving to allow the flavors to meld together and the cake to chill.
Serving and Storage Tips: