Venango County Recipe of the Day: Raspberry Coconut Cake
Impress your family at Easter with this sweet and delicious dessert!
Raspberry Coconut Cake
Ingredients
1 pkg. white cake mix
3 cups flaked coconut, divided
6 oz. white baking chocolate, chopped
1/4 cup heavy whipping cream
3/4 cup seedless raspberry jam
1 cup butter, softened
1 cup confectioners’ sugar
Directions
~Preheat oven at 350°.
~Prepare cake batter according to package directions. Fold in 2/3 cup coconut.
~Pour into two greased and floured 9-in. round baking pans. Bake for 25 to 30 minutes. 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 one minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
~In a small bowl, combine jam and one 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.
Copyright © 2024 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.
Category: Dessert, Local News, News, Recipes