1 box Red Velvet cake mix
1 cup fresh raspberries, pureed
1/4 cup raspberry preserves, seedless
4 oz. white chocolate
2 cups coconut, shredded

Cream Cheese Frosting:

16 ounces cream cheese, softened
4 cups sifted confectioners' sugar
2 stick unsalted butter, softened
2 teaspoon vanilla extract

Makes 4 cups frosting.

Heat oven to 350°F.

Strain raspberries, discard seeds.

In a 2 cup measure, combine puree & enough water to equal 1 1/4 cups.

Prepare cake according to box directions. Substitute water for mixture of puree & Jam. Divide and pour into 3 cake pans. Cool completely.

In bowl, mix frosting and chocolate. Spread evenly on every layer and over cake. Cover with shredded coconut.

Delicious!

Submitted by: Parks