Raspberry Filling

COCONUT CAKE WITH

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

1/3

1

1

1

1

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.

Bake the cakes

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.

Add the raspberry layer

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.

Make the icing

4

Spread the frosting over the top and sides of the cake.

Frost the cake

5

Sprinkle the remaining ¾ cup of coconut over the top and sides of the cake.

Sprinkle with coconut

Nutrition Info

Yield

8 people

calories

399 kcal per serving

Time

4 hours

FAT

12 g per serving

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