Rasberry Coconut Cake
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 1 (18 1/4 ounce) package white cake mix
- 3 cups flaked coconut, divided
- 6 (1 ounce) squares 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 to greased and floured 9 inch round baking pans, and bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool 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 10-20 second intervals, stirring until smooth. Cool to room temperature.
- In a small bowl, combine jam, and 1 cup coconut. Spread over 1 cake layer, and top with 2nd cake layer.
- In a small bowl, beat butter until fluffy, Add the confectioners sugar, and beat until smooth.
- Gradually beat in white chocolate mixture.
- Spread over top and sides of cake.
- Toast remaining coconut, and spread over cake.
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RECIPE SUBMITTED BY
weekend cooker
United States
<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>