• coconut cake baked in a shallow pan
• raspberry pastry filling
• buttercream icing
• fresh raspberries for garnish

Recipe for coconut cake:
1 box yellow cake
1 1/2 teaspoons coconut emulsion
14 ounces sweetened, shredded coconut
Mix cake according to box instructions; adding coconut imulsion with the water. Fold sweetened coconut into batter. Bake in shallow pan according to box instructions.
Using a 1 5/8" round cutter, cut cake rounds. Fill pastry bag, fitted with large round tip, with raspberry pastry filling. Fill pastry bag, fitted with large star tip, with buttercream. Place a cake round in the bottom of push-up pop tube. Pipe pastry filling on top of cake then pipe buttercream on top of filling. Repeat layers as necessary; pushing cake down gently, to squeeze layers together. Garnish with fresh raspberry or shredded coconut.