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Raspberry Coconut Cake

 Raspberry Coconut Cake
This seemed like a festive dessert to fix for the holidays, so I decided to try it out on my co-workers. They loved it!—Joanie Ward, Brownsburg, Indiana
12 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 1 package white cake mix (regular size)
  • 3 cups flaked coconut, divided
  • 6 ounces white baking chocolate, chopped
  • 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; press over top
  • and sides of cake.
  • Yield: 12 servings.