Yield: 1
Measure | Ingredient |
---|---|
1¼ cup | All-purpose flour |
¾ cup | Sugar |
1½ teaspoon | Baking powder |
½ teaspoon | Salt |
¼ cup | Butter or margarine, at room emperature |
½ cup | Milk |
½ teaspoon | Vanilla |
1 \N | Egg |
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.