Cake Preparation: Begin by meticulously following the instructions provided on the white cake mix package. The batter should be evenly transferred to a 9x13-inch baking pan and baked in accordance with the package directions.

Cooling Period: After baking, the cake must be allowed to cool at room temperature for approximately 30 minutes.

Creating Perforations: Once the cake has achieved the desired temperature, it's essential to create uniformly spaced perforations using the end of a wooden spoon or a meat fork. The perforations should penetrate halfway into the cake's depth.

Gelatin Preparation and Application: In a separate vessel, combine the raspberry-flavored gelatin with 2 cups of hot water. Ensure the gelatin is fully dissolved. Proceed by evenly distributing the dissolved gelatin over the cake, ensuring the liquid infiltrates the previously made perforations.

Application of Raspberry Preserves: The raspberry preserves should be gently warmed in a microwave until it reaches a spreadable consistency, typically around 30 seconds. Once achieved, apply the preserves evenly over the gelatin-layered cake.

Topping Application: Carefully spread the previously thawed whipped topping over the layer of raspberry preserves, ensuring uniform coverage.

Final Garnish: As a finishing touch, evenly sprinkle the unsweetened shredded coconut over the whipped topping layer.

Refrigeration: To achieve optimal flavor and consistency, the cake should be refrigerated for a minimum of 4 hours prior to serving.

Storage: Any remaining cake should be stored in the refrigerator, properly covered, to maintain freshness.