1
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.
2
In a microwave-safe bowl, combine white chocolate and cream. Microwave, uncovered, on high for 1 minute 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.
3
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.

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Nutrition Facts
Serving Size 1 (130g) Recipe makes 12 servings
Calories 596
Calories from Fat 291		(48%)
Amount Per Serving		%DV
	Total Fat 32.4g	49%
	Saturated Fat 19.6g	98%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 49mg		16%
Sodium 465mg		19%
Potassium 173mg		4%
Total Carbohydrate 75.0g		24%
	Dietary Fiber 1.4g	5%
	Sugars 59.6g
Protein 3.7g		7%
Vitamin A 550mcg		11%
Vitamin B6 0.1mg		3%
Vitamin B12 0.2mcg		3%
Vitamin C 1mg		3%
Vitamin E 1mcg		5%
Calcium 126mg		12%
Iron 1mg		5%
detailed view... how is this calculated?

Raspberry Coconut Cake