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This Raspberry Zinger Cake is just like the Hostess packaged treat in 9×13 pan form! 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!
Ingredients. 1 1 box (18.25oz.) white cake mix. 2 Ingredients listed on box to prepare cake. 3 1 box (3 oz.) raspberry flavored gelatin (Jello) 4 2 cups hot water. 5 1 jar (10 oz.) raspberry preserves. 6 1 tub (8 oz.) Cool Whip, thawed. 7 1 bag (7 oz.) shredded coconut.
It’s easy and resembles those little Zinger cakes you enjoyed as kid. We use a box cake mix, Jello, Cool-Whip, and coconut to keep it simple. Heavily grease or spray a 13×9 pan with non stick spray. Make cake according to box directions. Allow cake to cool for about 5 minutes.
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.
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