RASPBERRY AND COCONUT SNOWFLAKE CAKE

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Raspberry and Coconut Snowflake Cake image

This sweet is a great holiday treat for the end of any meal. A chocolate cake filled with raspberry filling is decadent enough to impress, but easy enough for a baker at any level. Also, you don't have to make the cake chocolate if you have someone who has allergies or you just want something a bit different, it's still gorgeous and delicious either way.

Provided by Redneck Epicurean

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) devil's food cake mix
1 cup sour cream
3 eggs
1/3 cup raspberry brandy or 1/3 cup raspberry liqueur
1/2 cup chocolate chips
1 (8 ounce) package cream cheese, at room temperature
1 (7 ounce) jar marshmallow cream
1 (8 ounce) container whipped topping, thawed
1/2 cup seedless raspberry preserves
2 cups shredded coconut

Steps:

  • Preheat the oven to 350 degrees.
  • Mix together the cake mix, sour cream, eggs, and raspberry brandy on medium speed for 3 minutes. Fold in the chocolate chips.
  • Divide the batter among three 8" prepared round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool on a wire rack.
  • Meanwhile, whip together the cream cheese, marshmallow cream; fold in the whipped topping until thoroughly combined.
  • To assemble cake: spread 1/4 cup of the preserves onto the first layer leaving a 1/2" border around the cake's edge. Top the preserves with 3/4 cup cream mixture. Repeat. After placing on the third layer, frost with the remaining cream and press coconut all over the cake.

Nutrition Facts : Calories 422.1, Fat 23, SaturatedFat 13, Cholesterol 73, Sodium 393.1, Carbohydrate 52.1, Fiber 1.7, Sugar 32.2, Protein 5.8

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