Raspberry and Coconut Snowflake Cake

This sweet is a great holiday treat for the end of any meal. A chocolate cake filled with raspberry filling is decadent enough to impress, but easy enough for a baker at any level. Also, you don't have to make the cake chocolate if you have someone who has allergies or you just want something a bit different, it's still gorgeous and delicious either way.

• Ready In: 50 mins
• Serves: 16

Ingredients

• 1 (18 1/4ounce)  devil's food cake mix
• 1  cup sour cream
• 3  eggs
• 1⁄3 cup  raspberry brandy or 1⁄3 cup  raspberry liqueur
• 1⁄2 cup chocolate chips
• 1 (8 ounce) package cream cheese, at room temperature
• 1 (7 ounce) jar marshmallow cream
• 1 (8 ounce) container  whipped topping, thawed
• 1⁄2 cup  seedless raspberry preserves
• 2  cups  shredded coconut

Directions

1. Preheat the oven to 350 degrees.
2. Mix together the cake mix, sour cream, eggs, and raspberry brandy on medium speed for 3 minutes. Fold in the chocolate chips.
3. Divide the batter among three 8" prepared round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool on a wire rack.
4. Meanwhile, whip together the cream cheese, marshmallow cream; fold in the whipped topping until thoroughly combined.
5. To assemble cake: spread 1/4 cup of the preserves onto the first layer leaving a 1/2" border around the cake's edge. Top the preserves with 3/4 cup cream mixture. Repeat. After placing on the third layer, frost with the remaining cream and press coconut all over the cake.