Recipe #3! (Sorry I didn't add this yesterday!)

Hey guys! Sorry I didn't add this recipe yesterday! I was busy yesterday!
So, I'm posting 2 recipes today! (in seperate posts obviously!)

Today's Recipe: RASPBERRY COCONUT CAKE ♥

**All recipes taken from either the Taste of Home Cake Mix Treats Book or the Betty Crocker Best Cupcakes and Cakes book**

Yields: 12 servings

Ingredients:

• 1 package (18-1/4 oz.) White Cake Mix
• 3 cups flaked coconut divided (I'm not quite sure what this means so you may have to google it!)
• 6 oz. white baking chocolate, chopped
• 1/4 cup heavy whipping cream
• 3/4 cup seedless Raspberry jam
• 1 cup butter, softened
• 1 cup confectioners' sugar (powdered sugar)

Directions:

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 350°F for 25-30 minutes or until a toothpick inserted near 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.
   **Microwaving tested in an 1,100 WATT MICROWAVE**
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 the 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; sprinkle over cake.

Next recipe up as soon as I figure out which one I want to do :)
have a fabulous day!

xoxo tyler