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Raspberry Coconut Cake

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

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

  1. 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.
  2. 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.
  3. In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer.
  4. 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.

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