Raspberry Coconut Cake

1 pkg (18.5 oz) white cake mix

3 cups flaked coconut, divided

3/4 cup red raspberry jam

1 recipe WHITE CHOCOLATE BUTTER
CREAM FROSTING or

1 tub frozen whipped topping, thawed

Heat oven to 350 degrees. Prepare and bake two layer

cake as directed on box for 9" pans, adding 2/3 cups

coconut to batter. Mix jam and 1 cup of coconut in small

bowl. Spread between layers. Frost top and sides of cake

with frosting. Press remaining coconut on top and sides of

cake. Garnish with fresh raspberries if desired. Store cake in

refrigerator.

WHITE CHOCOLATE BUTTER CREAM FROSTING

1 package (6 squares) white chocolate

1/4 cup whipping cream or milk

1 cup cold unsalted butter, cut in pieces

1 cup powdered sugar

Microwave white chocolate and ream in medium microwavable

bowl on HIGH 1 1/2 minutes, until white chocolate is almost

melted, stirring halfway through heating time. Stir until white

chocolate is completely melted. Cool 30 minutes or until room

temperature. Beat butter and sugar gradually into cooled white

chocolate mixture with electric mixer on high speed until light and

fluffy. Makes 3 1/2 cups or enough to fill and frost 2 nine inch cake

layers.