Snowball Cake

1 (18.25 ounce) box chocolate cake mix
1 (8 ounce) container Cool Whip, thawed
1 1/3 cups flaked coconut
1/2 cup raspberry jam, orange marmalade or cherry preserves

Prepare cake as directed, baking in 3 (8-inch) layers. Trim 1/2-inch ring from outer edge of 2 of the layers. Assemble cake, spreading the jam between the layers and placing the trimmed layers on the bottom and top with the full layer in the middle. Frost with the whipped topping, rounding edges to resemble the shape of a ball. Sprinkle with the coconut.