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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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My mom called to let me know that the next day we would be celebrating my leap year baby cousins first birthday. She said my Aunt Pat said to make sure I knew that we would be eating something besides a couple of chickens - a little family joke that if I don't cook, we only have rotisserie chickens from the grocery store. I asked my mom what kind of cake she would have, it was her first birthday after all- a momentous occasion sure to be captured in pictures. She said she thought maybe brownies. Well I didn't sleep all night, thinking about our little princess not having a birthday cake. I got up at 6 am. , shuffled around in the pantry, and pulled out the ingredients to make this cake. I tinted the coconut pink using a baggie and 2 drops of food coloring. It was a pretty little cake and it looked so tempting that Adrianna dug right in fingers and all, and her big sister did too with a little encouragement from my mom. First birthdays deserve something special - like this cake. Ingredients:
1 (18 1/4 ounce) package white 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 white baking chocolate |
1/4 cup heavy whipping cream |
3/4 cup seedless raspberry jam |
1 cup butter, softened |
1 cup confectioners' sugar |
Directions:
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 white 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 white chocolate mixture. 10. Spread over top and sides of cake. 11. Toast remaining coconut; sprinkle over cake. |
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