Ingredients
1-1/4 cups all-purpose flour
1/2 cup sugar
1-1/2 tsp Calumet baking powder
1/2 tsp salt
1/4 cup butter or margarine, at room temperature
1/2 cup milk
1/2 tsp vanilla
1 egg
2-2/3 cups{about} Baker's Angel Flake coconut
2/3 cup raspberry jam or preserves
3-1/2 cups thawed Cool Whip whipped topping
Directions
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 bowel occasionally.
5-Add egg; beat 1 minute longer.
6-Stir in 2/3 cup of the coconut.
7-Pour into 8x8x2-inch pan which has been greased and floured.
8-Bake at 350 degrees F for about 40minutes, or until cake tester inserted in center comes out clean.
9-Cool in pan 10 minutes, remove from pan and finish cooling on rack.
10-Split cake into2 layers.
11-Reserve 1 Tablespoon jam for garnish,mix remaining jam with 1/2 cup of the coconut and spread between layers.
12-Cover top and sides of cake with whipped topping and remaining coconut.
13-Garnish with reserved jam.
From Baker's Collection of Riches cookbook leaflet date 1995
1-1/4 cups all-purpose flour
1/2 cup sugar
1-1/2 tsp Calumet baking powder
1/2 tsp salt
1/4 cup butter or margarine, at room temperature
1/2 cup milk
1/2 tsp vanilla
1 egg
2-2/3 cups{about} Baker's Angel Flake coconut
2/3 cup raspberry jam or preserves
3-1/2 cups thawed Cool Whip whipped topping
Directions
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 bowel occasionally.
5-Add egg; beat 1 minute longer.
6-Stir in 2/3 cup of the coconut.
7-Pour into 8x8x2-inch pan which has been greased and floured.
8-Bake at 350 degrees F for about 40minutes, or until cake tester inserted in center comes out clean.
9-Cool in pan 10 minutes, remove from pan and finish cooling on rack.
10-Split cake into2 layers.
11-Reserve 1 Tablespoon jam for garnish,mix remaining jam with 1/2 cup of the coconut and spread between layers.
12-Cover top and sides of cake with whipped topping and remaining coconut.
13-Garnish with reserved jam.
From Baker's Collection of Riches cookbook leaflet date 1995