Recipe: Coconut Mist Cake (Baker's Coconut recipe, 1980's)

COCONUT MIST CAKE



1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp. 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, divided use
2/3 cup raspberry jam or preserves, divided use
3 1/2 cups thawed Cool Whip whipped topping

Mix flour, sugar, baking powder and salt; set aside.

Cream butter to soften. Add flour mixture, milk and vanilla. 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 8x8x2-inch pan which has been greased and floured.

Bake at 350 degrees F for about 40 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and finish cooling on rack.

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

Makes 1 (8-inch) cake
Source: Recipe pamphlet: Baker's Collection of Riches, General Foods Corporation, 1985