Rasberry Coconut Cake

nice dessert for the family, or company

• Ready In: 45 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1 (18 1/4ounce) package  white cake mix
• 3  cups flaked coconut, divided
• 6 (1 ounce)  squares  white baking chocolate, chopped
• 1⁄4 cup heavy whipping cream
• 3⁄4 cup  seedless raspberry jam
• 1  cup butter, softened
• 1  cup confectioners' sugar

Directions

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