- Preheat oven to 350 degrees F. Grease 2 8" cake pans. (I used 3 7" pans and I lined them with some greased coffee filters that I cut down to fit the pans.
1 box strawberry cake mix ( I didn't have one, and the store was out, so I used white cake mix, & I added 1 tsp. strawberry extract)
1 3 oz. box of raspberry jello (reserve 1 tsp. to flavor 4 oz. coconut)
1 1/4 c. water
1/3 c. veg. oil
3 large eggs
1/2 c. flour (to cut the sweetness)
- Sift cake mix, flour, and jello into large mixing bow, or bowl of stand mixer.
- Add water, oil, eggs, and mix on low speed to moisten the ingredients and then med. speed until well incorporated, about 1 1/2 to 2 min.
- Pour cake into prepared cake pans, bake for 20 to 25 min. or until cake tester comes out with moist crumbs, or center springs back when touched.
- Let stand 5 min. and then remove cake from pans to wire racks, and let cool completely. If you are using 8" pans and want 4 layers, cut the cakes now and separate them with wax or parchment paper. For easier decorating, wrap cooled cakes in plastic wrap and freeze for 30 min. or refrigerate for a couple of hours, or until firm.
8 oz. cream cheese (room temp.)
8 oz. sour cream
1 1/2 c. powder sugar
1 c. frozen raspberries
1/4 c. sugar
12 oz. sweetened coconut divided into 8 oz. and 4 oz.
1 pint fresh raspberries for decorating
The original recipe has sour cream and whipped cream, but that frosting seems too goopy, so I used cream cheese instead of the whipped cream, that way the frosting would have a "cheese cake" like flavor, and will firm up considerably when refrigerated for 30 min. Any longer and it won't spread very easily and could tear your cake to shreds. You could also use the cream cheese with the whipping cream instead of the sour cream, what ever you like.
Doesn't that look AMAZING?!