Rasberry Coconut Cake

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 (18 1/4 ounce) package cake mix
• 3 cups flaked coconut, divided
• 6 (1 ounce) squares baking chocolate, chopped
• 1/4 cup heavy whipping cream
• 3/4 cup seedless raspberry jam
• 1 cup butter, softened
• 1 cup confectioners' sugar

Recipe

• 1 prepare cake batter according to package directions.
• 2 fold in 2/3 cup coconut.
• 3 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.
• 4 let cool 10 minutes before removing from pans to wire racks to cool completely.
• 5 in a microwave, melt chocolate and cream at 70% power for 1 minute. stir.
• 6 microwave at 10-20 second intervals, stirring until smooth. cool to room temperature.
• 7 in a small bowl, combine jam, and 1 cup coconut. spread over 1 cake layer, and top with 2nd cake layer.
• 8 in a small bowl, beat butter until fluffy, add the confectioners sugar, and beat until smooth.
• 9 gradually beat in chocolate mixture.
• 10 spread over top and sides of cake.
• 11 toast remaining coconut, and spread over cake.