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
- 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
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.
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