NEW RECIPE AND GREETING!

MERRY CHRISTMAS AND HAPPY NEW YEAR TO ALL!!!!

A few years ago I vowed to make a cake as part of the Christmas meal to celebrate Christ's birth so every year I look for something different and I would like to share this years creation.  It is simple to make but delicious to the tastebuds!!  Enjoy!

This recipe is in the Decemebe issue of, for women FIRST magazine, it is called CRANBERRY-COCONUT DREAM  (I altered it a little)

1 box white cake mix
2 cups shredded coconut (divided)
4 drops red food coloring
2/3 cup cranberry preserves or red currant preserves
1 pkg. (16 oz.) vanilla frosting

Heat oven to 350.  Grease two 8"round cake pans.  Prepare cake mix according to package directions, adding 1/2 cup shredded coconut and red food coloring.(I did not add the food coloring)  Divide batter evenly between prepared pans.  Bake 20 min. or until done.  Let cool in pans completely.  Remove cakes from pans.

Trim tops off cakes to level; cut each cake in half forizontally to create four layers (I only used two layers and frosted each side before putting the preserves in the middle).  Place 1 layer on serving platter;  spread with 1/3 cup preserves.  Top with cake layer; spread with 2/3 cup frosting. 

Add cake layer; spread with remaining preserves.  Top with last cake layer.  Coat cake with remaining frosting; cover with 1 1/2 cups coconut.  Garnish with fresh currants, sugared cranberries, sugared rosemary and mint leaves, if desired.

I made my own cranberry preserves by using the receipe on the package.  Bring 1 cup water and 1 cup sugar to a boil, add the package of cranberries that have been washed and bring to a boil again, simmer for 10 minutes and mash.  It is delicious!!!  I also used a homeade butter creme frosting mixed with a tub of cool whip  instead or buying frosting.  I topped it with coconut and a little of the preserves and a green leaf.  So easy and very delicious!!