Raspberry Coconut Cake
Raspberry Coconut Cake is an easy dinner. Made with 1 pkg. white cake mix, 3 c. coconut, divided, 3/4 c. raspberry jam and 1 (8 oz.) tub cool whip topping, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Heat oven to 350Β°.
Prepare and bake cake mix as directed on package for two 9-inch round cake layers, adding 2/3 cup of the coconut to batter.
Mix jam and 1 cup coconut.
Spread between cake layers.
Frost top and sides of cake with whipped topping.
Press remaining coconut on top and sides.
Store in refrigerator.
Serves 12.
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