Raspberry Zinger Cake

5 from 1 vote

Moist white cake, smooth filling, a little coconut and a touch of raspberry flavor come together to make this dreamy dessert so so SO good!

Prep Time30

Cook Time15

Cooling Time1 30

Total Time2 15

Course: Dessert

Keyword: cake, layer cake

Servings: pieces

Calories: 370kcal

Preheat oven to 350°F and gather two 9x13" pans.
Prepare one pan with cooking spray and line the other pan with parchment paper.
Prepare the cake mix according to box instructions and evenly divide the batter between the two pans.
Bake for about 15 minutes, or until cakes are done. Poke holes in each cake with a fork.
Remove 1 tbsp raspberry gelatin powder from the bag and set aside. Add the remaining gelatin to the 3/4 cup boiling water and stir until dissolved. Brush over both cakes and refrigerate to cool.

In a saucepan, mix flour and milk with a whisk.
Bring to a boil, stirring constantly, until thick; remove from the heat and let cool.
In a large bowl (or stand mixer with a whisk attachment), beat the shortening, butter, sugar, salt and vanilla until fluffy.
Add the cooled milk mixture and beat until smooth, about 5 minutes.
Spread the filling over the cake in the pan (without parchment paper).

Place the other cake over the filling, raspberry side down, and remove the parchment paper.
Spread the whipped topping on the cake evenly.
In a small bowl, stir together the 1 tbsp raspberry gelatin, 1/2 tbsp water and coconut until well-combined and sprinkle it on top.
Refrigerate until ready to serve.