Raspberry Coconut Cake

Recipe by cookiedog
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package white cake mix
  • 3
    egg whites (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 3
    cups flaked coconut, divided
  • 6
    (1 ounce) squares white baking chocolate
  • 34
    cup seedless raspberry jam
  • 1
    cup butter, softened
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DIRECTIONS

  • Prepare cake batter according to package directions; fold in 2/3 cup coconut.
  • Pour into two greased 9-in. round baking pans.
  • Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes removing from pans to wire racks to cool completely.
  • In a microwave-safe bowl, combine white chocolate and cream.
  • Microwave, uncovered, on high for 1 minute (mine took 30 seconds) or until chocolate is almost melted; stir until smooth. (Please adjust the time in microwave according to your micro's power).
  • Cool to room temperature. In a small bowl, combine jam and 1 cup coconut.
  • Spread over one cake layer; top with second layer.
  • In a small mixing bowl, cream butter and confectioners' sugar until light an d fluffy; gradually beat in white chocolate mixture.
  • Spread over top and sides of cake.
  • Toast remaining coconut; sprinkle over cake.
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