Raspberry Coconut Cake

• 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

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.

white cake, egg whites, oil, water, flaked coconut, squares white baking chocolate, heavy whipping cream, seedless raspberry jam, butter, sugar

Taken from www.food.com/recipe/raspberry-coconut-cake-302390 (may not work)