1 1/4 c All-purpose flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/4 c Butter or margarine; at room
-temperature
1/2 c Milk
1/2 ts Vanilla
1 Egg
2 2/3 c Coconut flakes
2/3 c Raspberry jam or preserves
3 1/2 c 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.
Yields
1 Servings