Raspberry And Coconut Snowflake Cake

• 1 (18 1/4 ounce) devil's food cake mix
• 1 cup sour cream
• 3 eggs
• 1/3 cup raspberry brandy or 1/3 cup raspberry liqueur
• 1/2 cup chocolate chips
• 1 (8 ounce) package cream cheese, at room temperature
• 1 (7 ounce) jar marshmallow cream
• 1 (8 ounce) container whipped topping, thawed
• 1/2 cup seedless raspberry preserves
• 2 cups shredded coconut

1. Preheat the oven to 350 degrees.
2. Mix together the cake mix, sour cream, eggs, and raspberry brandy on medium speed for 3 minutes. Fold in the chocolate chips.
3. Divide the batter among three 8" prepared round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool on a wire rack.
4. Meanwhile, whip together the cream cheese, marshmallow cream; fold in the whipped topping until thoroughly combined.
5. To assemble cake: spread 1/4 cup of the preserves onto the first layer leaving a 1/2" border around the cake's edge. Top the preserves with 3/4 cup cream mixture. Repeat. After placing on the third layer, frost with the remaining cream and press coconut all over the cake.

cake mix, sour cream, eggs, raspberry brandy, chocolate chips, cream cheese, marshmallow cream, seedless raspberry preserves, shredded coconut

Taken from www.food.com/recipe/raspberry-and-coconut-snowflake-cake-200024 (may not work)