Coconut Cake with Raspberry Filling
This beautiful and easy coconut cake is perfect for a holiday or Easter celebration. Two moist white cake layers are filled with raspberry preserves then iced with a simple coconut spread.
Servings 8 people
Calories 399kcal
Ingredients
- 1 package 18-1/4 ounces white cake mix
- 1/3 cup raspberry preserves
- 1 cup 8 ounces sour cream
- 1 cup sugar
- 1 1/2 cups flaked coconut divided
- 1 tub (8 ounces) frozen whipped topping thawed
Instructions
- 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.
Nutrition
Serving: 1slice | Calories: 399kcal | Carbohydrates: 71g | Protein: 4.9g | Fat: 12g | Saturated Fat: 4.4g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 4.1g | Cholesterol: 1mg | Sodium: 318mg | Potassium: 111mg | Fiber: 1.1g | Sugar: 64g | Calcium: 100mg | Iron: 1.3mg