Servings: 8
Prep Time: 15 Min.
Cook Time: 30 Min.

Ingredients:
+ 1 box (18 oz.) white cake mix
+ 1/3 c. canola oil
+ 1 c. water
+ 3 eggs
+ 1/3 c. tropical coconut rum
+ 1 tsp. coconut extract
+ 1/2 c. flaked coconut
+ 1-1/2 c. raspberry jam

Frosting:
+ 1-1/2 c. granulated sugar
+ 1/3 c. cold water
+ 2 egg whites
+ 1/4 tsp. cream of tartar
+ 1 tsp. coconut extract
+ 1 c. coconut

1. Preheat oven to 350°F. Spray 2-9 in. layer pans with canola oil.
2. Combine cake mix, canola oil, water, eggs, tropical coconut rum and coconut extract in a large bowl. Beat on medium speed for 2 min. Pour into layer pans.
3. Bake for 25 min. or until tester comes out clean. Cool 10 min. on wire rack. Remove cakes from cake pans, carefully remove waxed paper and cool cakes completely on wire racks.

Frosting:
1. In the top of a double boiler combine sugar, water, egg whites and cream of tartar. Beat with mixer on low speed for 30 sec.
2. Place over boiling water (upper pan should not touch water). A metal bowl placed over a saucepan with simmering water works well. Cook, beating constantly with the mixer on high speed, about 7 min. until frosting forms stiff peaks. Remove from heat. Add coconut extract. Beat 2 to 3 min. more until frosting meets spreading consistency.
3. Place one cake layer on serving platter. Spread with raspberry jam. Set second layer on top of first layer. Spread top and sides of cake with frosting. Press coconut over top and sides of cake. Store cake in refrigerator.

Calories: 490;   Total Fat: 16g;   Saturated Fat: 5g;   Cholesterol: 55mg;   Total Carbs: 82g;   Fiber: 0g;   Protein: 5g;   Sodium: 350mg;