Berry Coconut Cake

• 1 (18.25 oz) box white cake mix, such as Duncan Hines
• 1 (13.5 oz) can coconut milk
• 3 None large egg whites
• 2 cups blueberries
• 1/2 cup seedless strawberry jam
• 2 cups whipped cream
• 1 (16 oz) tub vanilla frosting
• 2 cups shredded sweetened coconut
• 2 cups strawberries, sliced, 1 left whole

1. Preheat oven to 350u0b0F. Lightly grease 3 - 9 inch cake pans.
2. Mix together cake mix, coconut milk and egg whites until combined. Fold in 1 cup blueberries. Distribute between cake pans and bake for 15 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then transfer to a wire rack to cool completely.
3. Spread jam then 1 cup whipped cream over 2 cakes. Stack cakes together with the plain cake on top. Chill for 1 hour. Spread frosting over sides and top of cake. Press coconut into sides of cake. Arrange blueberries around edge of cake and strawberry slices inside blueberry ring. Arrange a circle of blueberries in the center of the cake, leaving a 1" circle in center. Top with reserved whole strawberry.

white cake, coconut milk, egg whites, blueberries, strawberry jam, whipped cream, vanilla frosting, coconut, strawberries

Taken from recipes-plus.com/api/v2.0/recipes/31204 (may not work)