White Chocolate-Raspberry Cake

• 3/4 cup apricot nectar
• 1 1/2 cups butter or margarine
• 1 (4-ounce) white chocolate bar, broken up
• 4 large eggs, lightly beaten
• 1 1/2 cups buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 3 1/2 cups all-purpose flour
• 2 1/4 cups sugar
• 1 1/2 teaspoons baking soda
• 1 (3.5-ounce) can flaked coconut
• 2/3 cup seedless raspberry jam

1. Bring apricot nectar and butter to a boil in a large saucepan over medium heat, stirring occasionally. Remove from heat, and add white chocolate, stirring until melted. Gradually stir about one-fourth hot mixture into eggs; add to remaining hot mixture, stirring constantly. Stir in buttermilk and extracts.
2. Stir together flour and next 3 ingredients in a large bowl; add white chocolate mixture, stirring until blended. Pour batter evenly into 3 greased and floured 9-inch round cakepans.
3. Bake at 350u0b0 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Spread White Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Spoon 1/2 cup raspberry jam on top of cake. Drizzle remaining jam down sides of cake. Store in refrigerator.
5. Note: For testing purposes only, we used Ghirardelli white chocolate.
6. Cake may be assembled and frozen up to 1 month. Thaw overnight in refrigerator; add raspberry jam just before serving.

apricot nectar, butter, white chocolate, eggs, buttermilk, vanilla, rum, flour, sugar, baking soda, flaked coconut, seedless raspberry jam

Taken from www.myrecipes.com/recipe/white-chocolate-raspberry-cake (may not work)