Raspberry Coconut Cake |
Ingredients: 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 but not melted 1 cup confectioners' sugar Directions: Preheat oven to 350 degrees. Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased 9" round baking pans. Bake at 350 degrees 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-safe bowl, combine white chocolate and cream. Microwave, uncovered, on high for 1 minute or until chocolate is almost melted; stir until smooth. Cool to room temperature. Set aside. 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 and fluffy; gradually beat in white chocolate mixture. Spread over top and sides of cake. Sprinkle remaining coconut on top and sides of cake.
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