Venango County Recipe of the Day: Raspberry Coconut Cake

| April 10, 2017

cook-1375788_1280Impress 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.


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Category: Dessert, Local News, News, Recipes