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Recipe: Raspberry Coconut Cake (using cake mix, Baker's Coconut recipe)

Desserts - Cakes
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RASPBERRY COCONUT CAKE

1 (18.5 oz) package white cake mix
3 cups coconut, divided use
3/4 cup raspberry jam
1 (8 oz) tub Cool Whip, thawed
Fresh raspberries (for garnish)

Heat oven to 350 degrees F.

Prepare and bake cake mix as directed on package for 2 (9-inch) round cake layers, adding 2/3 cup of coconut to batter. Cool.

Mix jam and 1 cup coconut in small bowl. Spread between cake layers. Frost top and sides of cake with Cool Whip. Press remaining coconut on top and sides of cake. Garnish with red raspberries. Store cake in refrigerator.

Source: Newspaper recipe clipping: Bakers Coconut ad
MsgID: 0224603
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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