Raspberry Coconut Cake

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) package cake mix
• 3 egg whites (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 3 cups flaked coconut, divided
• 6 (1 ounce) squares baking chocolate
• 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; fold in 2/3 cup coconut.
• 2 pour into two greased 9-in. round baking pans.
• 3 bake at 350f for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• 4 cool for 10 minutes removing from pans to wire racks to cool completely.
• 5 in a microwave-safe bowl, combine chocolate and cream.
• 6 microwave, uncovered, on high for 1 minute (mine took 30 seconds) or until chocolate is almost melted; stir until smooth. (please adjust the time in microwave according to your micro's power).
• 7 cool to room temperature. in a small bowl, combine jam and 1 cup coconut.
• 8 spread over one cake layer; top with second layer.
• 9 in a small mixing bowl, cream butter and confectioners' sugar until light an d fluffy; gradually beat in chocolate mixture.
• 10 spread over top and sides of cake.
• 11 toast remaining coconut; sprinkle over cake.