Raspberry Coconut Cake - cooking recipe

Ingredients

1 pkg. Pillsbury Plus white cake mix
3 c. Angel Flake coconut, divided
3/4 c. raspberry jam
1 recipe white chocolate buttercream frosting or 1 (8 oz.) tub thawed Cool Whip whipped topping

Preparation

Heat oven to 350\u00b0.
Prepare and bake cake mix as directed on package for 2 (9-inch) round cake layers, adding 2/3 cup of the coconut to batter.
Mix jam and 1 cup coconut in small bowl. Spread between cake layers.
Frost top and sides of cake with frosting.
Press remaining coconut on top and sides of cake. Garnish as desired.
Store cake in refrigerator.