Coconut Mist Cake

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 cup butter (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

Instructions

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 for 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.