A bite of this stunning raspberry coconut cake might just remind you of a beloved childhood snack cake.
Instructions
1
Make the batter
2
Grease and flour two 9-inch round cake pans and preheat the oven to 350°F. Prepare the cake mix according to the package directions, and fold in 2/3 cup of sweetened shredded coconut. Divide the batter between the two prepared pans.
3
Bake the cakes
4
Bake the cake layers for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them and transfer them to wire racks to cool completely.
5
Prepare the ganache
6
Pour the chopped white baking chocolate and heavy cream into a microwave-safe bowl. Microwave the ingredients at 70% power for one minute and then stir. Microwave the mixture in 10 to 20-second bursts, stirring each time, until the chocolate melts and the ganache is smooth. Let it cool to room temperature.
7
Assemble the cake layers with the filling
8
In a small bowl, mix the raspberry jam and 1 cup of shredded coconut. Arrange one cake layer on a cake stand or platter; spread the coconut-jam filling over the top. Place the second cake layer on top.
9
Frost the cake
10
In a small bowl, beat the butter until it's fluffy. Add in the confectioners' sugar and beat the mixture until it's smooth. Gradually beat in the white chocolate ganache. Spread this frosting over the top and sides of the cake.
11
Finish the cake with toasted coconut
12
Toast the remaining shredded coconut in a small skillet over medium heat, stirring constantly, until the coconut turns golden brown. Allow it to cool. Cover the cake with the toasted coconut, sprinkling it over the top and pressing it into the sides. Editor's Tip: There are other methods to toast coconut, including in the microwave or oven.
