What a gorgeous cake to complete your dessert buffet this Christmas Season. Red and White in color and coconut and raspberry in flavor.
1 box Duncan Hines French Vanilla or White Cake mix
3 cups flaked coconut, divided
6 ssquares (1 oz ea) white baking chocolate
1/4 cup heavy whipping cream
3/4 cup seedless raspberry jam
1 cup (2 sticks ) butter, unsalted and softened
1 cup powdered sugar
Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased 9″ round baking pans. Bake at 350 for about 25 to 29 min or until cake tests done. Cool for 10 min before removing from an to wire racks to cool.
In a microwave safe bowl, combine white chocolate and cream. Microwave uncoveed on high for 1 min or until chocolate is almost melted. stir until smooth. Cool to room temp. In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer.
In small mixing bowl, cream butter and powdered sugar until light and fluffy. Gradually beat in melted white chocolate mixture. When frosting is completely smooth, spread over cooled cake sides and top. Toast remaining coconut and sprinkle over top of cake.
2 thoughts on “Raspberry Coconut Cake”
This sounds so good!
Hi, Trudy…..you know I’ve got to try this one ! C.Rasberry