Raspberry Coconut Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
3 cups flaked coconut, divided
6 (1 ounce) squares white baking chocolate
1/4 cup heavy whipping cream
3/4 cup seedless raspberry jam
1 cup butter, softened
1 cup confectioners' sugar

Preparation

Prepare cake batter according to package directions; fold in 2/3 cup coconut.
Pour into two greased 9-in. round baking pans.
Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes 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 (mine took 30 seconds) or until chocolate is almost melted; stir until smooth. (Please adjust the time in microwave according to your micro's power).
Cool to room temperature. In a small bowl, combine jam and 1 cup coconut.
Spread over one cake layer; top with second layer.
In a small mixing bowl, cream butter and confectioners' sugar until light an d fluffy; gradually beat in white chocolate mixture.
Spread over top and sides of cake.
Toast remaining coconut; sprinkle over cake.