Preheat your oven to 350°F (175°C). Prepare the white cake mix according to the package instructions and bake it in a 9×13-inch pan. Allow the cake to cool completely before proceeding.

2. Poke the Cake:

Using a fork, poke holes evenly across the surface of the cooled cake. These holes will allow the raspberry preserves to soak into the cake, creating a flavorful dessert.

3. Add the Raspberry Filling:

Warm the raspberry preserves slightly in the microwave to make them easier to spread. Evenly spread the preserves over the surface of the cake, ensuring the filling seeps into the holes.

4. Whip the Coconut Cream:

In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the coconut flakes gently, if using, to create a light and fluffy topping.

5. Top the Cake:

Spread the coconut whipped cream evenly over the cake, smoothing it out with a spatula for a polished look.

6. Garnish:

Decorate the cake with fresh raspberries and optional mint leaves. The garnish adds a burst of freshness and enhances the visual appeal.

7. Chill and Serve:

Refrigerate the cake for at least 1 hour to allow the flavors to meld. Serve chilled for the best taste experience.