#2202 - Raspberry Coconut Cake

(by Shirley McNevich)

1 1/4 cups flour
3/4 cup white sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup softened butter
1/2 cup milk
1 tsp. vanilla
1 egg
2 2/3 cups Baker's angelflake coconut
2/3 cup raspberry preserves (NOT jelly)
3 1/2 cups Cool Whip (thawed)

In a mixer add white sugar and softened butter--beat. Add milk, vanilla and egg--beat. Add baking powder and salt--beat. Add flour--beat. Remove bowl from mixer--add 2/3 cup of the coconut--stir with a spoon. Pour batter into a greased and floured 8 x 8 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool for 20 minutes, then remove cake from cake pan and place on a cake plate. Spread the raspberry preserves all over the top of the cake. In a bowl add the remaining 2 cups coconut and the Cool Whip--stir until mixed. Frost the whole top and the sides of the cake.