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    You are in: Home / Recipes / Rasberry Coconut Cake Recipe
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    Rasberry Coconut Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    weekend cooker's Note:

    nice dessert for the family, or company

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Prepare cake batter according to package directions.
    2. 2
      Fold in 2/3 cup coconut.
    3. 3
      Pour into to greased and floured 9 inch round baking pans, and bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
    4. 4
      Let cool 10 minutes before removing from pans to wire racks to cool completely.
    5. 5
      In a microwave, melt white chocolate and cream at 70% power for 1 minute. Stir.
    6. 6
      Microwave at 10-20 second intervals, stirring until smooth. Cool to room temperature.
    7. 7
      In a small bowl, combine jam, and 1 cup coconut. Spread over 1 cake layer, and top with 2nd cake layer.
    8. 8
      In a small bowl, beat butter until fluffy, Add the confectioners sugar, and beat until smooth.
    9. 9
      Gradually beat in white chocolate mixture.
    10. 10
      Spread over top and sides of cake.
    11. 11
      Toast remaining coconut, and spread over cake.

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    Ratings & Reviews:

    • on August 05, 2013

      55

      Made for PRMR! Exactly what I was expecting! I toasted the coconut! It was really great. I don't care much about baking but if it turns out like this, it might change my mind...

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rasberry Coconut Cake

    Serving Size: 1 (132 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 605.6
     
    Calories from Fat 291
    48%
    Total Fat 32.4 g
    49%
    Saturated Fat 19.9 g
    99%
    Cholesterol 50.4 mg
    16%
    Sodium 505.4 mg
    21%
    Total Carbohydrate 77.2 g
    25%
    Dietary Fiber 2.7 g
    10%
    Sugars 59.3 g
    237%
    Protein 3.7 g
    7%

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