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Categories:Viewed: 77 - Published at: 7 years ago
Ingredients
- 2 None prepared sponge or yellow cake layers
- 1 tub (16 oz) chocolate frosting
- 2 cups flaked coconut
- 1 1/4 cups heavy cream
- 1 cup raspberries, lightly crushed
Method
- Place 1 cake layer on a cake plate and spread half the frosting over sides and top. Press half the coconut around sides and over top.
- Beat cream in a large bowl with an electric mixer until soft peaks form. Add raspberries; fold until just combined. Spread raspberry cream over top of cake on plate.
- Spread half the remaining frosting over sides of remaining cake. Place cake on top of cream. Spread top of cake with remaining frosting. Press remaining coconut around sides and over top of cake. Refrigerate for 30 mins.
