Coconut Mist Cake

Name: Coconut Mist Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters (1/2 stick) butter or margarine, softened; 1 teaspoon CALUMET Baking Powder; 1 egg; 237 milliliters BAKERS ANGEL FLAKE Coconut, divided; 237 milliliters flour; 118 milliliters milk; 158 milliliters raspberry jam; 1 teaspoons salt; 177 milliliters sugar; 1 teaspoons vanilla; 227 grams tub COOL WHIP Whipped Topping, thawed

Coconut Mist Cake might be just the dessert you are searching for. This recipe serves 12. One portion of this dish contains approximately 3g of protein, 12g of fat, and a total of 274 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of butter, milk, cool whip whipped topping, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

Preheat oven to 350F.

Equipment you will use

Oven

Mix flour, sugar, baking powder and salt. Beat butter in large bowl with electric mixer on medium speed until creamy.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Add flour mixture, milk and vanilla. Beat 1 min. on low speed until well blended. Beat 2 min. on medium speed, scraping bowl occasionally.

Ingredients you will need

Vanilla

All Purpose Flour

Milk

Equipment you will use

Bowl

Add egg; beat 1 min. longer. Stir in 2/3 cup of the coconut.

Ingredients you will need

Coconut

Egg

Pour into greased and floured 8-inch layer pan.

Equipment you will use

Frying Pan

Bake 40 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan. Cool completely on wire rack. Split cake horizontally, making 2 layers.

Equipment you will use

Toothpicks