• Preheat the oven to 350°F and spray a 9x13-inch cake pan with nonstick cooking spray.

Vanilla Cake

• In a large mixing bowl, add the dry vanilla cake mix, whole milk, vegetable oil, eggs, and vanilla extract. Use an electric mixer to beat on medium speed for about 2 minutes, or until the batter is smooth and fluffy.
  1 box (15.25 oz) vanilla cake mix, 1 cup whole milk, 1/2 cup vegetable oil, 3 large eggs, 1 teaspoon pure vanilla extract
• Pour the vanilla cake batter into the prepared cake pan and spread it out evenly.
• Bake for 25-30 minutes or until the center springs back when lightly touched and a toothpick inserted into the middle comes out clean.
• Remove the cake from the oven and let it cool for 15 minutes. Then use the handle of a wooden spoon to poke holes 1-inch apart all over the cake. Make sure the holes go almost to the bottom without touching the bottom of the pan and tearing the cake apart.
• Once the holes are poked, let the cake cool completely to room temperature before proceeding.

Marshmallow Cream Filling

• In a large mixing bowl, add the heavy whipping cream, powdered sugar, vanilla extract, and salt. Use an electric mixer to beat on medium-high speed, until stiff peaks form.
  1 cup heavy whipping cream, 1/2 cup powdered sugar, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt
• Add the marshmallow fluff to the whipped cream mixture and mix on low speed just until combined, smooth, and fluffy.
  1 jar (7 oz) marshmallow fluff
• Transfer the filling mixture to a gallon-sized Ziploc bag with a big piece snipped off the corner of the bag. Pipe the filling into each poked hole in the cake. Spread the remaining over top of the cake and then use an offset spatula to spread it out into an even layer.
• Cover the cake with a lid or plastic wrap, and refrigerate for at least 1 hour (or up to overnight), so the filling can firm up and set.

Raspberry Frosting & Coconut

• To a large mixing bowl, add the softened butter and beat with an electric mixer for 2 minutes until light, fluffy, and creamy.
  1 cup (2 sticks) butter
• Add the powdered sugar, and beat on low speed at first so the sugar does not fly everywhere.
  4 cups powdered sugar
• Add the seedless raspberry jam, vanilla extract, salt, and gel food coloring drops. Mix until the frosting is smooth and fluffy.
  1/2 cup seedless raspberry jam, 2 teaspoons pure vanilla extract, ¼ teaspoon kosher salt, neon pink OR red gel food coloring
• Add the heavy whipping cream only if the frosting feels too thick to spread.
  1-2 tablespoons heavy whipping cream
• Spread the raspberry frosting evenly over top of the chilled poked cake. Sprinkle the shredded coconut over the frosting in an even layer.
  1½ cups sweetened shredded coconut
• Cover the cake with a lid or plastic wrap, and refrigerate for at least 1 hour or up to 8 hours before slicing, then serve the cake chilled from the fridge. Enjoy!