Raspberry Coconut Cake

1 package (18-1/4 ounces) white cake mix
3 cups flaked coconut, divided
6 squares (1 ounce each) 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 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before 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 or until chocolate is almost melted; stir until smooth. 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 and fluffy; gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; sprinkle over cake. Makes 12 servings.