Raspberry Coconut Cake

Directions

1. 1
   Prepare cake batter according to package directions; fold in 2/3 cup coconut.
2. 2
   Pour into two greased 9-in. round baking pans.
3. 3
   Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. 4
   Cool for 10 minutes removing from pans to wire racks to cool completely.
5. 5
   In a microwave-safe bowl, combine white chocolate and cream.
6. 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. 7
   Cool to room temperature. In a small bowl, combine jam and 1 cup coconut.
8. 8
   Spread over one cake layer; top with second layer.
9. 9
   In a small mixing bowl, cream butter and confectioners' sugar until light an d fluffy; gradually beat in white chocolate mixture.
10. 10
    Spread over top and sides of cake.
11. 11
    Toast remaining coconut; sprinkle over cake.