Coconut Cake with Raspberry Jam and Chocolate Ganache

I LOVE Dolly Parton! So I couldn't wait to try her coconut cake mix, even though I'm not the biggest fan of coconut cake (or coconut in general - too sweet for me). Rather than lean into that sweetness as recommended, with buttercream frosting and more sweetened coconut, I combined the coconut cake mix with the brightness of seedless raspberry jam and the bittersweetness of a dark chocolate ganache. 

My first pass at this was done as cupcakes for a UM tailgate. I made the cupcakes a little shallow, hoping to keep them on the flatter side. That didn't seem to matter - this is a very light cake. So just make them regular size. Then I used an injector to squirt jam into each cupcake and topped each with chocolate ganache and a few shreds of coconut. They were a hit for the folks who got one before a storm's wind gusts FLIPPED the container and tossed them around inside it. 

For the cake version, which was SO much less work, I made the cake in two layers and then leveled them off before layering with the jam and topping with chocolate and coconut. 

• 1 box Dolly Parton's Coconut Cake Mix or other coconut cake mix 
• 4 eggs
• 1 stick melted butter (1/2 cup) 
• 1 cup milk (preferably whole)  
• 1 teaspoon vanilla 
• Seedless raspberry jam (I think strawberry would also be good) 
• 8 ounces 60%-65% dark chocolate, chopped, chunks or chips (I love Ghiradelli!) 
• 1 cup heavy cream 
• 1 cup sweetened shredded coconut 

Heat oven to 325. Prepare two 8-inch cake pans with cooking spray and flour or a baker's spray that already has flour in it. Alternatively, line 24 cupcake tins with liners. 

Combine cake mix, eggs, melted butter, milk and vanilla in a stand mixer bowl or large bowl. Blend on low speed for a minute, then scrape down the sides and bottom of the bowl. Continue mixing on medium for 3 minutes. 

Pour cake batter into prepared pans or cupcake liners. Bake 28 minutes for cakes and 18 minutes for cupcakes, checking with a toothpick. If the pick comes out clean, the cake is done. Cool on a wire rack.

Melt cream and chocolate in a microwave-safe bowl in 30-second bursts, whisking well after each one until you have a thick, shiny, smooth ganache.  Whisk jam with a fork to soften. 

FOR CAKE: 

Cupcakes with jam filling 

Slice the dome off one layer of the cake and invert onto a serving plate. Flip over.  Spread jam across the cut side of the cake. 

Cut the dome off the second layer and invert onto the jam so you have a flat top for the cake. 

Pour ganache over the top of the cake, spreading evenly and allowing it to run randomly down the sides. Top with shredded coconut. Let set up for at least an hour before serving for flavors to meld. 

Finished cupcakes, pre-storm 

FOR CUPCAKES: 

To fill the cupcakes with jam, either use a pastry tip to inject it in the middle of each cupcake OR cut a small triangle out of the middle, fill the divot with jam and press the cake back in place. 

Top each cupcake with a spoonful of ganache and a few shreds of coconut. Let sit at least an hour before serving.