Raspberry Coconut Cake

One 18.5-ounce package white cake mix
3 cups Baker's Angel flake coconut, divided
3/4 cup raspberry jam
One 8-ounce container Cool Whip, thawed

Heat oven to 350F. Prepare and bake cake mix as directed on package for two 9 inch round cake layer pans. Add 2/3 cup of coconut to batter. Mix jam and 1 cup coconut in small bowl. Spread between cake layers. Frost top and sides of cake with whipped topping. Press remaining coconut on top and sides of cake. Garnish as desired. Store cake in refrigerator.

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Cajun Country -- New Iberia, Louisiana