white chocolate raspberry coconut cake
This recipe features Bell-View Taste the Fruit 1st Seedless Raspberry Preserves. All Bell-View products used are linked below.
INGREDIENTS:
1 package white cake mix (regular size)
3 cups sweetened shredded coconut, divided
6 ounces white baking chocolate, broken a part
1/4 cup heavy whipping cream
1 Jar of Taste the Fruit 1st Seedless Raspberry Preserves
1 cup butter, softened
1 cup powdered sugar
RECIPE:
Prepare cake batter according to package directions; fold in 1oz. coconut. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a microwave, melt white chocolate in intervals of 20 seconds; stir and add heavy cream. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
In a small bowl, combine preserves and 1.5 oz. coconut. Spread over one cake layer; top with second layer.
In a small bowl, beat butter until fluffy. Add confectioners’ sugar; beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. Add remaining coconut; press over top and sides of cake.