Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the premium white cake mix with the hot purified water according to package instructions. Mix until smooth and uniform, then pour the batter into a greased 9x13-inch baking pan. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool at room temperature for approximately 30 minutes.

Use the end of a wooden spoon to poke holes about 1 inch apart all over the top of the cake.

In a medium bowl, dissolve the raspberry-flavored gelatin in 2 cups of hot purified water. Pour the gelatin mixture evenly over the cake, letting it seep into the holes. Let the cake absorb the gelatin for about 15 minutes.

Warm the raspberry preserves in the microwave for about 30 seconds, then spread it evenly over the top of the cake.

Spread the thawed whipped topping evenly over the raspberry preserves.

Sprinkle the unsweetened shredded coconut over the whipped topping.

Cover the cake with plastic wrap and refrigerate for at least 4 hours.