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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This seemed like a festive dessert to fix for the holidays, so I decided to try it out on my co-workers. They loved it!Joanie Ward, Brownsburg, Indiana Ingredients:
1 package white cake mix (regular size) |
3 cups flaked coconut, divided |
6 ounces white baking chocolate, chopped |
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. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. In a microwave, melt white chocolate and cream at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.Cool to room temperature.
3. In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer.
4. In a small bowl, beat butter until fluffy. Add confectionersâ sugar; beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; press over top and sides of cake. Yield: 12 servings.
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