I didn't have time last week to post February 15th's cake so here it is now.
RASPBERRY COCONUT CAKE
I used a French Vanilla cake mix, following the directions on the box. While the cake was warm, I brushed the depression in the center generiously with Chambord. I then combined a cup of seedless raspberry jam with 1/2 cup coconut and a tablespoon of Chambord. I smoothed this in the center. Cream cheese frosting was piped around the edge and then a sprinkling of love on top!