Coconut Mist Cake

• 1 1/4 c. flour
• 1 1/2 tsp. baking powder
• 1/4 c. butter or margarine (room temperature)
• 1/2 tsp. vanilla
• 2 2/3 c. coconut
• 3 1/2 c. thawed Cool Whip
• 3/4 c. sugar
• 1/2 tsp. salt
• 1/2 c. milk
• 1 egg
• 2/3 c. raspberry jam or preserves

1. Mix flour, sugar, baking powder and salt.
2. Cream butter to soften.
3. Add flour mixture, milk and vanilla.
4. Mix until all flour is moistened, then beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
5. Add egg.
6. Beat 1 minute longer.
7. Stir in 2/3 cup of the coconut.
8. Pour into an 8 x 8 x 2-inch pan which has been greased and floured.
9. Bake at 350u0b0 for about 40 minutes or until cake tester inserted in center comes out clean.
10. Cool in pan 10 minutes; remove from pan and finish cooling on rack.
11. Split cake into 2 layers.
12. Reserve 1 tablespoon jam for garnish.
13. Mix remaining jam with 2/3 cup of the coconut and spread between layers.
14. Cover top and sides of cake with Cool Whip and remaining coconut.
15. Garnish with reserved jam.

flour, baking powder, butter, vanilla, coconut, sugar, salt, milk, egg, raspberry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451501 (may not work)