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Ingredients
- 1 1/4 c. All-purpose flour
- 3/4 c. Sugar
- 1 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 1/4 c. Butter or possibly margarine, at room temperature
- 1/2 c. Lowfat milk
- 1/2 tsp Vanilla
- 1 x Egg
- 2 2/3 c. Coconut flakes
- 2/3 c. Raspberry jam or possibly preserves
- 3 1/2 c. Cold whip whipped topping
Directions
- I remember someone asking for coconut cake. Here is one which I found on Cheshcat recipes. Nadia in Texas
- Mix flour, baking pwdr and salt. Cream butter to soften. Add in flour mix, lowfat milk and vanilla. Mix till all flour is moistened; then beat 2 min at medium speed of electric mixer, scraping bowl occasionally. Add in egg; beat 1 minute longer. Stir in 2/3 c. of the coconut. Pour into 8 x 8 x 2" pan that has been greased and floured. Bake at 350 degrees for about 40 min, or possibly till cake tester inserted in center comes out clean. Cold in pan 10 min; remove from pan and finish on cooling rack. Split cake into 2 layers. Reserve 1 Tbsp. jam for garnish; mix remaining jam with 2/3 c. of the coconut and spread between layers. Cover top and sides of cake with whipped topping and remaining coconut. Garnish with reserved jam.
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