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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This cake is from the *Bakers Collection of Riches* pullout ..not sure what the date is....I pulled it out of a magazine long time ago tho... Ingredients:
1 1/4 cups all purpose flour |
3/4 cup sugar |
1 1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/4 cup butter, room temperature |
1/2 cup milk |
1/2 teaspoon vanilla |
1 egg |
2 2/3 cups flaked coconut |
2/3 cup raspberry jam or preserves |
3 1/2 cups thawed cool whip topping |
Directions:
1. Mix first 4 ingredients together.
2. Cream butter to soften and add flour mixture, milk and vanilla.
3. Mix until all flour is moistened; then beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.
4. Add egg; beat one minute longer.
5. Stir in 2/3 cup of the coconut.
6. Pour into 8 x 8 x 2 inch pan which has been greased and floured.
7. Bake at 350 degrees for about 40 minute or until cake is done.
8. Cool in pan 10 minutes; remove from pan and finish cooling on rack.
9. Split cake into 2 layers; reserve 1 tablespoon of jam for garnish; mix remaining jam with 2/3 cup of coconut and spread between layers.
10. Cover top and sides of cake with whipped topping anbd remaining coconut. Garnish the middle of cake with rest of jam.
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