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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


  1. Heat oven to 350 degrees F. Grease and flour an 8-inch square pan.
  2. Mix flour, sugar, baking powder and salt.
  3. 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.
  4. Bake for about 40 minutes or until cake tester inserted comes out clean.
  5. Cool in pan 10 minutes; remove and finish cooling on rack.
  6. 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.
  7. Garnish with reserved jam.

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