Holiday Recipes: Raspberry Coconut Cake
published by pattiann on Sep 1, 2012
Here is a scrumptious cake I want to share.
This comes from Holiday Desserts 1993 we make it every Christmas
1 package (18.5 ounces) Pillsbury Plus white cake mix
1 cup of coconut divided
1/4 cup raspberry jam
1 8ounce tub Cool Whip Whipped Topping thawed
Heat oven to 350F
prepare and bake cake mix as directed on package for two (9inch) round cake layers adding 2/3 cup of the coconut to the batter
Mix jam and i 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. STORE CAKE IN REFRIGERATOR BECAUSE FROSTING IS COOL WHIP AND THAT IS PERISHABLE.
# 1 by norlaw
September 1st, 2012 at 10:28 am #
Sounds delicious. Thanks for the share
# 2 by manish007
September 1st, 2012 at 10:32 am #
Good recipe thanks for sharing
# 3 by Kharla Jolly
September 1st, 2012 at 11:07 am #
Elegant treat, yet simple to make. Thanks, PattiAnn for a very nice share!
# 4 by Dhegen
September 1st, 2012 at 2:42 pm #
thanks for share
# 5 by elee
September 1st, 2012 at 9:35 pm #
nicely written thank you. And thank you for your support.
# 6 by smokychristine
September 1st, 2012 at 10:04 pm #
Thanks for sharing. Sounds good.
# 7 by KittyK
September 2nd, 2012 at 1:37 am #
This sounds truly, yummy!
# 8 by septana
September 2nd, 2012 at 7:42 am #
very nice article hopefully can share their knowledge
# 9 by Kristie Claar
September 6th, 2012 at 10:24 pm #
thanks for sharing