Coconut Raspberry Cake

This versatile coconut layer cake is beautiful in both taste and presentation. Easily change the flavor with other types of fruit jam for the filling.

Recipe Ingredients:

Cake:
Olive oil cooking spray
1 (18.25-ounce) package white cake mix
1/3 cup light olive oil
1 cup water
3 large eggs
1/3 cup tropical coconut rum
1 teaspoon coconut extract
1/2 cup flaked coconut
1 to 1 1/2 cups raspberry jam

Frosting:
1 1/2 cups granulated sugar
1/3 cup cold water
2 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon coconut extract
1 cup sweetened flaked or shredded coconut

Cooking Directions:

1. Preheat oven to 350°F (175°C). Spray two 9-inch layer pans with cooking spray.
2. For Cake: Combine cake mix, light olive oil, water, eggs, tropical coconut rum and coconut extract in a large bowl. Beat on medium speed for 2 minutes. Pour into layer pans.
3. Bake for 25 minutes or until tester comes out clean. Cool 10 minutes on wire rack. Remove cakes from cake pans, carefully remove waxed paper and cool cakes completely on wire racks.
4. For Frosting: In the top of double boiler combine sugar, water, egg whites and cream of tartar. Beat with mixer on low speed for 30 seconds.
5. Place over boiling water (upper pan should not touch water). A metal bowl placed over a saucepan with simmering water works well. Cook, beating constantly with the mixer on high speed, about 7 minutes until frosting forms stiff peaks. Remove from heat. Add coconut extract. Beat 2 to 3 minutes more until frosting meets spreading consistency.
6. Place one cake layer on serving platter. Spread with raspberry jam. Set second layer on top of first layer. Spread top and sides of cake with frosting. Press coconut over top and sides of cake.
7. Store cake in refrigerator.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 490; Fat 16g; Saturated Fat 4.5g; Cholesterol 55mg; Sodium 350mg; Carbohydrates 82g; Fiber <1g; Protein 5g.