My sweetheart jokingly calls this "Doghouse Cake" because he says he made it for my birthday so he wouldn't be in the doghouse. Silly man. But honestly, it is a beautiful cake and I didn't think I would get too many hits on it if I called it Doghouse CAke. But who knows? Just look at it...doesn't it look deliciious?
1 box white cake mix
1 small jar raspberry jam
1 jar lemon curd
1 container cool whip topping
1 c. coconut
Mix up the cake mix as directed on the box. Pour into 2 9" pans and bake according to package directions.
When the cake has baked and cooled, remove from pans and slice each of the layers in half with a long serrated knife--or use dental floss!
Put one layer on a cake plate and top with 1/2 jar of lemon curd. Top with the other 1/2 of that layer and then top with the raspberry jarm. Top with another layer and then the rest of the lemon curd. Put the final layer on top. Frost with cool whip and sprinkle coconut on top. This cake could be frozen or just kept in the refrigerator.