Coconut Raspberry Jam Cake
A moist, coconut-flavored white cake layered with raspberry jam and topped with whipped topping, perfect for fruity celebrations and dessert lovers seeking a tropical twist.
Ingredients
Instructions
- Prepare and bake the white cake mix for 2 (9-inch) round cake layers, adding 2/3 cup of the flaked coconut to the batter.
- Cool the cake layers completely and remove from the pans.
- Reserve 1 tablespoon of raspberry jam for later use.
- Spread the remaining raspberry jam between the cake layers.
- Frost the assembled cake with the thawed whipped topping.
- Sprinkle the remaining flaked coconut over the top of the cake before serving.
Nutrition & Diet Analysis (per serving)
362
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).