1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. coconut instant pudding
4 eggs
1 c. water
1/4 c. oil
1 (12 oz.) jar strawberry or raspberry preserves
2 (4 1/2 oz.) container dessert topping, thawed
1 1/2 c. flaked coconut

Combine cake mix, pudding mix, eggs, water and oil in the large bowl of an electric mixer and beat at medium speed with mixer for 4 minutes. Pour batter into a well-greased 10 to 12 cup bundt pan. Microwave, uncovered, at power level "defrost" for 20 to 27 minutes or until there is uncooked batter remaining near the bottom of the pan and the cake has begun to pull away from the sides of the pan. Let stand, covered, for 15 minutes before inverting onto a serving plate. Cover and let stand until cool.