Marilyn Martin's Recipe

Raspberry Coconut Cake

Category: Recipes

Raspberry Coconut Cake

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

Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a microwave, melt white chocolate and cream at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.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 bowl, beat butter until fluffy. Add confectioners’ sugar; beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; sprinkle over cake. Yield: 12 servings.