Easy Raspberry Coconut Cake
Raspberry Coconut Cake
1 white cake mix
2 c. coconut
3/4 c. raspberry jam
Heat oven to 350. Prepare and bake cake mix as directed on package for 2 (9-inch) round cake layers, adding 2/3 cup of the coconut to batter. Mix jam and 1 cup of the coconut in small bowl. Spread between cake layers. Frost top and sides of cake with White Chocolate Butter Cream Frosting. Press, remaining coconut on top and sides of cake. Garnish as desired. Store cake in refrigerator. Makes 12 servings.
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