+for cake
°1 box (18.25 ounces) white cake mix
°1 cup of milk
°3 eggs
°1/2 cup vegetable oil
°1 package (3 ounces) raspberry jelly
°1 cup water (boiled)
°1 jar (18 ounces) raspberry jam (seedless)
+for frosting
°1/2 cup butter (soft)
°2 cups of powdered sugar
°1 tablespoon of milk
°a pinch of salt
°1 jar (11 ounces) cream marshmallow
°1/2 teaspoon of vanilla extract
°7 oz sweetened shredded coconut

*How to make :

Preheat oven to 350 degrees F . Greased 9" x 13" skillet.
In a large bowl on low speed, mix the cake mix, milk, oil, and eggs. Increased speed to medium and mix for 2 mn.
Pour batter to pan and bake for 35 to 40 min

We take it out of the oven and let it cool for 30 minutes. Use the end of a wooden spoon to poke holes all over the cake.
Mix the jelly with boiling water. Mix well until homogeneous. Pour the jelly over the cake, trying to fill the holes with the jelly mixture.
Remove the lid from the blueberry jam and microwave for 1 minute, until the jam is soft and runny. Spread the jam over the cake.
Put the cake in the fridge for at least two hours.

In a small bowl on medium speed, mix the softened butter, powdered sugar, salt, and 1 tablespoon of the milk until light and fluffy.
Add marshmallow cream and vanilla extract. Mix on low speed until well blended.
Spread the icing on the cooled cake. Sprinkle with grated coconut.

Enjoy !