box (18.75 oz) white cake mix
cup raspberry preserves
cup sour cream
cups flaked coconut, divided
tub (8 ounces) frozen whipped topping, thawed
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.
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.
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.
Spread the frosting over the top and sides of the cake.
Sprinkle the remaining ¾ cup of coconut over the top and sides of the cake.
399 kcal per serving
12 g per serving