White Chocolate Raspberry Cake

• 4 oz. white chocolate baking bars
• 1/2 c. water
• 1/4 c. all-purpose flour
• 1 c. shredded coconut
• 3/4 c. slivered almonds, toasted and finely chopped
• 1 c. (2 sticks) butter or margarine, softened
• 1 1/2 c. sugar
• 4 eggs, separated
• 2 1/4 c. all-purpose flour
• 1 tsp. baking soda
• 1 c. buttermilk
• 1/4 c. sugar
• 2/3 c. seedless raspberry jam
• Vanilla Buttercream Frosting

1. Microwave baking bars and water in small microwave bowl on High, about 2 minutes or until bars are melted.
2. Cool.
3. Mix 1/4 cup flour, coconut and almonds in small bowl; set aside.
4. Heat oven to 350u0b0.
5. Grease and flour 3 round pans (9 x 1 1/2-inches).
6. Beat margarine and 1 1/2 cups sugar in large bowl on medium speed until fluffy.
7. Beat in egg yolks and baking bar mix.
8. Add 2 1/4 cups flour and baking soda alternately with buttermilk, beating until thoroughly blended.
9. Stir in coconut mix.
10. Set aside.
11. Beat egg whites on high until soft peaks form.
12. Gradually add 1/4 cup sugar, beat until stiff, but not dry.
13. Fold egg white mix into batter. Divide among pans.
14. Bake 25 to 30 minutes, until cake springs back when touched or toothpick inserted in center comes out clean.
15. Cool 10 minutes.
16. Remove from pans and cool completely on wire racks. Fill layers with jam.
17. Frost with Vanilla Buttercream Frosting. Garnish with additional coconut and grated white baking bar, if desired.

white chocolate baking bars, water, allpurpose, coconut, slivered almonds, butter, sugar, eggs, allpurpose, baking soda, buttermilk, sugar, seedless raspberry jam, vanilla buttercream frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=950965 (may not work)