Coconut mist cake
1
Ingredients
| Quantity | 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 | Egg | |
| 2⅔ | cup | Coconut flakes |
| ⅔ | cup | Raspberry jam or preserves |
| 3½ | cup | Cool whip whipped topping |
Directions
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.