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Raspberry Coconut Cake with White Chocolate Butter Cream Frosting

Recipes » Desserts » Cakes

Very pretty and tasty cake.

Yield: 120 Servings Ready in 1 hours, 20 minutes

Cuisine: AmericanMain Ingredient: coconut

(5, 1) 0% would make again (reviews)

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Ingredients

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Original recipe makes 120 Servings

1 pkg.Pillsbury Plus White Cake Mix

3 cupsBaker's Angel Flake coconut; divided

3/4 cupraspberry jam

For Butter Cream Frosting

1 packagePremium White Chocolate; (6 squares)

1/4 cupwhipping cream or milk

1 cupcold, unsalted butter; cut into pieces

1 cuppowdered sugar

Raspberry Coconut Cake with White Chocolate Butter Cream Frosting Preparation

Heat oen to 350-degrees.

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 frosting. Press remaining coconut on top and sides of cake. Garnish as desired. Store cake in refrigerator.

Frosting:

Microwave white chocolate and cream in medium microwavable bowl on HIGH 1 1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool 30 minutes or until room temperature.

Beat butter and sugar gradually into cooled white chocolate mixture with electric mixer on high speed until light and fluffy.

Makes 3 1/2 cups or enough to fill and frost 2 (9-inch) cake layers. Recipe can be doubled.