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:

  1. 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. 

  2. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  3. 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.

  4. In a small bowl, combine preserves and 1.5 oz. coconut. Spread over one cake layer; top with second layer.

  5. 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.

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