1 pkg (18 1/4 oz) white cake mix
3 cups flaked coconut, divided
6 squares (1 oz each) white baking chocolate
1/4 cup heavy whipping cream
3/4 cup seedless raspberry jam
1 cup butter, softened
1 cup powdered sugar
Prepare cake mix according to the package directions. Fold 2/3 cup of the coconut into the cake batter. Pour batter into two 9-inch round cake pans that have been greased. Bake at 350 degrees for 25 to 30 minutes for until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans. Cool completely on wire racks.
Using a microwave-safe bowl, combine the cream with the white chocolate. Microwave, uncovered, on high for 1 minute or until chocolate is almost melted. Stir the mixture until smooth. Cool to room temperature. In a small bowl, combine the raspberry (or substitute your favorite flavor) jam and 1 cup of the coconut. Spread over one of the cake layers and top with the other layer.
In a small mixing bowl, cream butter and powdered sugar until light and fluffy. Gradually beat in the white chocolate mixture. Spread over the top and sides of the cake. Sprinkle the remaining coconut over the cake top and sides. Garnish with a few fresh raspberries in the center if you like. Add a sprig of fresh mint to the berries for even a more colorful presentation.
Note: If you don't mind giving up the snowy look, you can toast the cococnut before covering the cake.