By Jennifer
Who didn’t love eating a raspberry zinger as a child. Well I decided to make one to celebrate Mother’s Day. Every recipe I found on the web used two ingredients I do not like-jello and whip topping. So I brainstormed here is what I came up with.
Here are the ingredients I used.
Make and bake the cake per instructions on back of box.
While the cake is baking heat up the two jars of raspberry simple fruit. Just simmer so it becomes a thick jelly syrup.
When cake comes out of oven let it cool for a few minutes then poke holes into the cake. Take the warm raspberry jelly and slowly pour over the cake. I did a little at a time and then let it settle into the cake then added more. Once you have it all covered it will look like this. 
Let the cake cool completely. Then frost with vanilla frosting. Be careful this is tricky since you are doing it over the jam. Slow and easy.
Now cover it with coconut. Add a little or a lot just depends on how much you prefer.
This is how it looks when you serve a slice.
By unanimous decision this is a keeper. Oh so good. The tartness of the raspberries helps cut the sweetness of the vanilla frosting. We may try it other tart fruit.
ENJOY!
Jennifer
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