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Categories:Viewed: 28 - Published at: 2 years ago
Ingredients
- 1 pkg. Pillsbury Plus white cake mix
- 3 c. Angel Flake coconut, divided
- 3/4 c. raspberry jam
- 1 recipe white chocolate buttercream frosting or 1 (8 oz.) tub thawed Cool Whip whipped topping
Method
- Heat oven to 350°.
- Prepare and bake cake mix as directed on package for 2 (9-inch) round cake layers, adding 2/3 cup of the coconut to batter.
- Mix jam and 1 cup coconut in small bowl. Spread between cake layers.
- Frost top and sides of cake with frosting.
- Press remaining coconut on top and sides of cake. Garnish as desired.
- Store cake in refrigerator.
