This cake is a twist on my Twinkie Cake, which is one of my favorites ever ever.  I looked around online and found a process for creating a raspberry coating by using raspberry jello.  So using the Twinkie Cake as a base, I coated the cake in raspberry and shredded coconut and filled it with my marshmallow cream frosting.


  • 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
  • 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


  1. Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
  2. 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.
  3. Let cake cool in pans for 5 minutes, remove to wire rack to cool completely.
  4. 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.
  5. Place coconut in a blender or food processor and pulse a few times until coconut is in smaller pieces. Toss with cornstarch until coated.
  6. .........................
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