Raspberry Coconut Cake

Prepare cake batter according to package directions, then fold in 2/3 cup coconut.

Pour into two greased 9-inch round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a microwave-safe bowl, combine white chocolate and cream. Microwave uncovered on high for 1 minute or until chocolate is almost melted. Stir until smooth. Cool to room temperature.

In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer and top with second layer.

In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in white chocolate mixture. Spread over top and sides of cake.

Toast remaining coconut and sprinkle over cake.