Cake

COCONUT

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 cake mix according to package directions in two 8-in. round baking pans. Cool the cake in the pans for 10 minutes before removing then 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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