Recipe - Coconut Mist Cake

1 One fourth cup Allpurpose flour
Three fourths cup Sugar
1 One half teaspoon Baking powder
One half teaspoon Salt
One fourth cup Butter or margarine; at room
temperature
One half cup Milk
One half teaspoon Vanilla
1 Egg
2 2/3 cup Coconut flakes
2/3 cup Raspberry jam or preserves
3 One half cup Cool whip whipped topping

I remember someone asking for coconut cake. Here is one that I found on
Cheshcat recipes. Nadia in Texas

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 2/3 cup of the coconut. Pour into 8 x 8
x 2" pan which has been greased and floured. Bake at 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
2/3 cup of the coconut and spread between layers. Cover top and sides of
cake with whipped topping and remaining coconut. Garnish with reserved jam.

Posted to recipeludigest Volume 01 Number 377 by ncanty@juno.com (Nadia I
Canty) on Dec 17, 1997