Holiday Recipes: Raspberry Coconut Cake
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.