|1¼ cup||All-purpose flour|
|1½ teaspoon||Baking powder|
|¼ cup||Butter or margarine, at room emperature|
|2⅔ cup||Coconut flakes|
|⅔ cup||Raspberry jam or preserves|
|3½ cup||Cool whip whipped topping|
Mix flour, 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 ⅔ cup of the coconut. Pour into 8 x 8 x 2" pan which has been greased and floured. Bake @ 350 degrees for about 40 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and finish on cooling rack. Split cake into 2 layers. Reserve 1 tablespoon jam for garnish; mix remaining jam with ⅔ cup of the coconut and spread between layers. Cover top and sides of cake with whipped topping and remaining coconut. Garnish with reserved jam.