Coconut Mist Cake

1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or margarine - at room temperature
1/2 cup milk
1/2 teaspoon vanilla
1 egg
2 2/3 cups Flake coconut
2 cups raspberry jam or preserves
3 1/2 cups Cool Whip - thawed

  1. Mix flour, sugar, baking powder and salt.
  2. Cream butter to soften.
  3. Add flour mixture, milk and vanilla. Mix until all flour is moistened; then beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  4. Add egg; beat 1 minute longer.
  5. Stir in 2/3 cup of the coconut.
  6. Pour into 8x8x2-inch pan which has been greased and floured.
  7. Bake at 350" for about 40 minutes, or until cake tester inserted in center comes out clean.
  8. Cool in pan 10 minutes; remove from pan and finish cooling on rack. Split cake into 2 layers. Reserve 1 tablespoon jam for garnish; mix remaining jam with 2/3 cup of the coconut and spread between layers.
  9. Cover top and sides of cake with whipped topping and remaining coconut. Garnish with reserved jam.

Bookmark:

email Email to a friend