Coconut Mist Cake

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup butter or margarine (at room temperature)
1/2 cup milk
1 egg
2/3 cup raspberry jam or preserves
3 1/2 cups thawed Cool Whip
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 2/3 cups flaked coconut

Heat oven to 350 degrees F. Grease and flour an 8-inch square pan.

Mix flour, sugar, baking powder and salt.

Cream butter to soften. Add flour mixture, milk and vanilla extract. 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 prepared pan. Bake for about 40 minutes or until cake tester inserted comes out clean. Cool in pan 10 minutes; remove and finish cooling on rack.

Split cake into 2 layers. Reserve 1 tablespoon of jam; mix remaining jam with 2/3 cup coconut and spread between layers. Cover top and sides of cake with whipped topping and remaining coconut. Garnish with reserved jam.