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Raspberry Coconut Cake

Name: Raspberry Coconut Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings.
Ingredients: 1 package white cake mix (regular size); 3 cups sweetened shredded 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

9 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 25 min. + cooling

Makes

12 servings

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

Raspberry Coconut Cake Recipe photo by Taste of Home

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Ingredients

1 package white cake mix (regular size)
3 cups sweetened shredded 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

Directions

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 in 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.

Nutrition Facts

1 piece: 610 calories, 36g fat (20g saturated fat), 48mg cholesterol, 507mg sodium, 70g carbohydrate (49g sugars, 2g fiber), 4g protein.

Raspberry Coconut Cake

Total Time

Makes

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