Raspberry Coconut Cake

• 1 package white cake mix (regular size)
• 3 cups sweetened shredded coconut, divided
• 6 ounces white baking chocolate, chopped
• 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. Pour into two greased and floured 9-in. round baking pans. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. In a microwave, melt white chocolate and cream at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.Cool to room temperature.
3. In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer.
4. In a small bowl, beat butter until fluffy. Add confectioners' sugar; beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; press over top and sides of cake.

white cake, coconut, white baking chocolate, heavy whipping cream, seedless raspberry jam, butter, sugar

Taken from www.tasteofhome.com/recipes/raspberry-coconut-cake/ (may not work)