Raspberry Zinger Cake

Raspberry Zinger Cake

Ingredients

1 box yellow cake mix (I've used Duncan Hines and Betty Crocker, both work just fine)
5.1 oz box instant vanilla pudding (the large box)
1 cup water
1 stick salted butter, melted and cooled slightly
4 large eggs, lightly beaten
Raspberry Coating:
3 oz box raspberry Jello
2 cups boiling water
2 cups sweetened, shredded coconut
2 TBS cornstarch

Frosting

1 stick salted butter, slightly softened
1/4 cup heavy whipping cream
1 tsp vanilla extract
7 oz jar marshmallow creme
3 cups powdered sugar

Instructions

Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.

In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.

Let cake cool in pans for 5 minutes, remove to wire rack to cool completely.

Stir jello mix into boiling water until dissolved. Place in a large, shallow pan and set in the refrigerator until slightly thickened, about 20 minutes.

Place coconut in a blender or food processor and pulse a few times until coconut is in smaller pieces. Toss with cornstarch until coated.

Trim the domed tops from your cakes. Dip cakes in the thickened jello mixture -- work quickly so the cakes don't get too soggy and fall apart. Gently press coconut onto the top of each cake. Place cakes on wire racks to set, about 2 hours.

Prepare filling: In the bowl of your mixer, beat butter, vanilla and whipping cream on medium low speed. Add marshmallow cream and beat on medium until smooth. Slowly beat in powdered sugar until just barely mixed. Increase speed to high and beat for one minute, until fluffy. Frost cake and serve