Raspberry Coconut Cake

Ingredients
1 package white cake mix regular size
3 cups sweetened shredded coconut divided
6 ounces white baking chocolate chopped
14 cup heavy whipping cream
34 cup seedless raspberry jam
1 cup butter softened
1 cup confectioners sugar
Directions

Prepare cake batter according to package directions fold in 23 cup coconut. Pour into two greased and floured 9in. round baking pans. Bake at 350 for 2530 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a microwave melt white chocolate and cream at 70 power for 1 minute stir. Microwave at additional 10 to 20second intervals stirring until smooth Cool to room temperature.
In a small bowl combine jam and 1 cup coconut. Spread over one cake layer top with second layer.
In a small bowl beat butter until fluffy. Add confectioners sugar beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut press over top and sides of cake.
Nutrition Facts
1 piece 610 calories 36g fat 20g saturated fat 48mg cholesterol 507mg sodium 70g carbohydrate 49g sugars 2g fiber 4g protein.