Ingredients
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1 1/4 c. flour
1 1/2 tsp. baking powder
1/4 c. butter or margarine (room temperature)
1/2 tsp. vanilla
2 2/3 c. coconut
3 1/2 c. thawed Cool Whip
3/4 c. sugar
1/2 tsp. salt
1/2 c. milk
1 egg
2/3 c. raspberry jam or preserves
Preparation
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Mix flour, sugar, baking powder and salt.
Cream butter to soften.
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.
Add egg.
Beat 1 minute longer.
Stir in 2/3 cup of the coconut.
Pour into an 8 x 8 x 2-inch pan which has been greased and floured.
Bake at 350\u00b0 for about 40 minutes or until cake tester inserted in center comes out clean.
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.
Cover top and sides of cake with Cool Whip and remaining coconut.
Garnish with reserved jam.
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