Before The Husband and I became “The Parents,” we always spent our Christmas holidays away from home. Christmas Eve was spent with his family, we usually spent the night at his mother’s house and then got up the next morning and drove to my parent’s house. However, now that we have a Little Tot in our lives, The Husband and I decided last year that we would host Christmas Day at our house. We thought it was only fair that Little Tot should get to wake up Christmas morning in his own bed with presents from Santa under his own tree (although at 16 months, I don’t think he fully “gets” the concept of Santa. I’m thinking next year should be a lot of fun!).
With this new arrangement come new traditions. Like this coconut cake. It’s a favorite that I have made for my mother several times (coconut cake is a fave for both of us), but a few years ago I found out that coconut cake was always served on Christmas Day when my mother-in-law was growing up.
And what could look more festive on Christmas Day than a red and white cake?
Coconut Cake with Raspberry Filling
- 1 package (18-1/4 ounces) white cake mix
- ⅓ cup raspberry preserves
- 1 cup (8 ounces) sour cream
- 1 cup sugar
- 1½ cups flaked coconut, divided
- 4 ounces (about ½ tub) frozen whipped topping, thawed
- Prepare and bake cake mix according to package directions in two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.
- When cool, spread raspberry preserves over the top of one of the cake layers to within 1 inch of the edge. Place the second layer over the first.
- For filling, combine sour cream and sugar in a large bowl. Stir in ¾ cup coconut. Fold in whipped topping. Spread frosting over the top and sides of the cake. Refrigerate cake for at least 4 hours, preferably overnight, to allow frosting to set. Sprinkle remaining ¾ cup of coconut over the top and sides of the cake.