| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 3/4 |
c |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Butter or margarine; at room temperature |
| 1/2 |
c |
Milk |
| 1/2 |
ts |
Vanilla |
| 1 |
|
Egg |
| 2 2/3 |
c |
Coconut flakes |
| 2/3 |
c |
Raspberry jam or preserves |
| 3 1/2 |
c |
Cool whip whipped topping |
INSTRUCTIONS
I remember someone asking for coconut cake. Here is one that I found on
Cheshcat recipes. Nadia in Texas
Mix flour, baking powder and salt. 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 8 x 8
x 2" pan which has been greased and floured. Bake at 350 degrees for about
40 minutes, or until cake tester inserted in center comes out clean. Cool
in pan 10 minutes; remove from pan and finish on cooling 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.
Posted to recipelu-digest Volume 01 Number 377 by ncanty@juno.com (Nadia I
Canty) on Dec 17, 1997
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