Raspberry and Coconut Snowflake Cake

READY IN: 50mins


  • 1
    (18 1/4 ounce) devil's food cake mix
  • 13
    cup raspberry brandy or 1/3 cup raspberry liqueur
  • 12
  • 1
    (8 ounce) package cream cheese, at room temperature
  • 1
    (7 ounce) jar marshmallow cream
  • 1
    (8 ounce) container whipped topping, thawed
  • 12
    cup seedless raspberry preserves
  • 2
    cups shredded coconut


  • Preheat the oven to 350 degrees.
  • Mix together the cake mix, sour cream, eggs, and raspberry brandy on medium speed for 3 minutes. Fold in the chocolate chips.
  • 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.
  • Meanwhile, whip together the cream cheese, marshmallow cream; fold in the whipped topping until thoroughly combined.
  • 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.