Recipe: White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting

This cake is for white chocolate lovers…. It started out as a White Chocolate Cake with a Raspberry Jam Filling and Frosted with a Cream Cheese and White Chocolate Frosting… it was at the last minute I decided to add coconut to the frosting…. So if you’re not a coconut lover… you can just leave it off… but if you are..... you will love this cake… it is to die for!

This cake is put together pretty quickly … the frosting takes the longest and that isn’t too bad either.

This recipe uses a cake mix… (I can hear the blog snob now… a boxed mix!...) … not everybody has the time or inclination to spend hours making meals and desserts….. I fully realize my readers don’t always want to make things totally from scratch… so I think it’s important to have some recipes like this one… ones that use shortcuts….besides no one will know it wasn’t totally from scratch unless you tell them.

This recipe is very similar to the recipe I posted lasted year for Coconut Cupcakes with White Chocolate and Cream Cheese Frosting. The cupcake in that recipe is flavored with coconut… this cake is not… this cake is flavored only with vanilla and white chocolate.

TIPS

When melting my butter in the microwave, I cut it into “pats” of 1 tablespoon in size… this helps the melting process.

Make sure you even out the layers if they are a little higher in the middle… otherwise you will have the filling slide off the sides.

Make sure the cake is completely cooled before frosting.

If the frosting is a little too thin put it in the fridge for about 15 minutes and it will be easier to work with.

When putting a layer of frosting in the middle… make a ring (easiest to do this with a pastry bag) around the edge of the layer… this will help keep the raspberry jam from seeping out.

Put the raspberry jam in a small bowl and stir vigorously with a spoon until smooth… this will make it easier to spread on the frosting… but it will also make it runnier… so when you put the layer of jam on … put a generous amount in the middle of the cake and work outward spreading it gently toward the edge. Stop about ¼ - ½ inch before you get to the edge

If you decide to cover the frosting with coconut… put a layer of frosting all over the cake, then take handfuls of the sweetened coconut flakes and sprinkle the entire cake with them…. then gently press the coconut into the frosting… put the cake in the fridge for about 10-15 minutes… bring it out and fill in any spots that don’t have enough coconut… then return to the fridge.

Make sure you refrigerate the cake at least a couple of hours before serving to be sure the frosting has set otherwise when you cut it the layers can slide….

This looks much harder than it is… you just need to take it a step at a time…. it makes a spectacular presentation and is absolutely delicious!