Raspberry Coconut Cake

Name: Raspberry Coconut Cake
Ingredients: 1 pkg. Pillsbury Plus white cake mix; 3 c. Angel Flake coconut, divided; 3/4 c. raspberry jam; 1 recipe white chocolate buttercream frosting or 1 (8 oz.) tub thawed Cool Whip whipped topping

4 ingredients

6 steps

Ingredients

1 pkg. Pillsbury Plus white cake mix
3 c. Angel Flake coconut, divided
3/4 c. raspberry jam
1 recipe white chocolate buttercream frosting or 1 (8 oz.) tub thawed Cool Whip whipped topping

Directions

1

Heat oven to 350°.
2

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.
3

Mix jam and 1 cup coconut in small bowl. Spread between cake layers.
4

Frost top and sides of cake with frosting.
5

Press remaining coconut on top and sides of cake. Garnish as desired.
6

Store cake in refrigerator.