Raspberry Coconut Cake - cooking recipe

Ingredients

1 pkg. white cake mix
3 c. coconut, divided
3/4 c. raspberry jam
1 (8 oz.) tub Cool Whip topping

Preparation

Heat oven to 350\u00b0.
Prepare and bake cake mix as directed on package for two 9-inch round cake layers, adding 2/3 cup of the coconut to batter.
Mix jam and 1 cup coconut.
Spread between cake layers.
Frost top and sides of cake with whipped topping.
Press remaining coconut on top and sides.
Store in refrigerator.
Serves 12.