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Red, White, and Blue Zinger Cake | This patriotic cake is the BEST 4th of July dessert recipe, Memorial Day dessert recipe, or Labor Day dessert recipe. This easy Red, White, and Blue Zinger cake is covered in shredded coconut and filled with a marshmallow cream to make a beautiful red, white, and blue dessert for the 4th of July!

Red White and Blue Zinger Cake

This beautiful Red White and Blue Zinger Cake makes an amazing 4th of July dessert!
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 20
Calories 446kcal
Author Kat Jeter & Melinda Caldwell



  • 15.5 oz cake mix (boxed cake mix)
  • 3.4 oz Vanilla instant pudding (1 small box)
  • 4 Eggs
  • 1/2 c Vegetable Oil
  • 1 c Water

Red and Blue Gelatin Coating:

  • 3 oz Raspberry Gelatin (1 small box)
  • 3 oz Berry Blue Gelatin (1 small box)
  • 4 c Boiling water

Coconut Topping

  • 2 c Sweetened Shredded Coconut
  • 2 Tbsp Cornstarch


  • 8 Tbsp Butter , softened
  • 1/4 c Heavy cream
  • 1 tsp Vanilla extract
  • 7 oz Marshmallow creme
  • 3 c Powdered sugar



  • Preheat oven to 325°F.
  • In a large bowl combine all cake ingredients and mix on high for 2 minutes.
  • Split batter evenly between two prepared 9-inch cake pans.
  • Bake at 325°F for 35 - 40 minutes or until toothpick inserted in the center comes out clean.
  • Remove from oven and let cool completely.

Red and Blue Gelatin Coating

  • 20 minutes before the cake has finished cooling bring 2 cups of water to a boil.
  • Remove from heat and add raspberry gelatin stirring until dissolved.
  • Pour into large shallow pan and place in refrigerator until it begins to thicken, about 20 minutes. (don’t let it solidify!)
  • Repeat the process with the berry blue gelatin.

Coconut Topping

  • Toss sweetened shredded coconut with cornstarch until lightly coated.
  • Pulse the shredded coconut in a food processor with the cornstarch to  chop it up slightly. 


  • In a large bowl combine butter, heavy cream, and vanilla extract.
  • Mix the ingredients until they are smooth.
  • Add marshmallow cream to the bowl and continue to mix until fully combined.
  • Add powdered sugar a cup at a time until fully incorporated and light and fluffy.
  • Place frosting in a pastry bag.
  • Place in refrigerator to let it firm up for about 15-20 minutes. You still want it to easily come out of the pastry bag.


  • Place half of the shredded coconut on a baking sheet.
  • Take the cooled cake and thickened gelatin and dip top bottom and sides of one cake in the raspberry gelatin.
  • Place the cake top down on the shredded coconut then turn over and press the coconut into the sides and top of the cake.
  • Repeat steps with second cake and the berry blue gelatin.
  • Place cake pieces back in the fridge for 15-20 minutes.
  • Once the cakes have chilled slightly place blue cake layer on a flat surface and use a pastry bag to create a layer of frosting on top.
  • Place red layer on top of the frosting.
  • Refrigerate until ready to serve.
  • Enjoy!


Serving: 1slice | Calories: 446kcal | Carbohydrates: 72g | Protein: 3g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 508mg | Potassium: 27mg | Fiber: 1g | Sugar: 56g | Vitamin A: 400IU | Calcium: 150mg | Iron: 0.5mg