My mom called to let me know that the next day we would be celebrating my leap year baby cousins first birthday. She said my Aunt Pat said to make sure I knew that we would be eating something besides "a couple of chickens"- a little family joke that if I don't cook, we only have rotisserie chickens from the grocery store.I asked my mom what kind of cake she would have, it was her first birthday after all- a momentous occasion sure to be captured in pictures. She said she thought maybe brownies. Well I didn't sleep all night, thinking about our little princess not having a birthday cake. I got up at 6 am., shuffled around in the pantry, and pulled out the ingredients to make this cake. I tinted the coconut pink using a baggie and 2 drops of food coloring. It was a pretty little cake and it looked so tempting that Adrianna dug right in fingers and all, and her big sister did too with a little encouragement from my mom. First birthdays deserve something special - like this cake. From Taste of Home Simple and Delicious.
- 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
- 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.