box (18.75 oz) white cake mix
cup raspberry preserves
cup sour cream
cup sugar
cups flaked coconut, divided
INGREDIENTS
tub (8 ounces) frozen whipped topping, thawed
1
1/2
Prepare and bake the cake mix according to package directions in two 8-in. round baking pans. Cool the cake in the pans for 10 minutes before removing them to wire racks to cool completely.
1
When cool, spread the raspberry preserves over the top of one of the cake layers to within 1/2 inch of the edge. Place the second layer over the first.
2
3
For the icing, combine the sour cream and sugar in a large bowl until the sugar is dissolved. Stir in ¾ cup of the coconut. Gently fold in the whipped topping.
4
Spread the frosting over the top and sides of the cake.
5
Sprinkle the remaining ¾ cup of coconut over the top and sides of the cake.
Yield
8 people
calories
399 kcal per serving
Time
4 hours
FAT
12 g per serving