Coconut Mist Cake
- Prep Time: 30 Minutes (1 Hour 10 Minutes)
- Serving Size: 12
- 1-1/4 cups Flour
- 3/4 cup Sugar
- 1-1/2 teaspoon CALUMET Baking Powder
- 1/2 teaspoon Salt
- 1/4 cup (1/2 stick) Butter Or Margarine, Softened
- 1/2 cup Milk
- 1/2 teaspoon Vanilla
- 1 Egg
- 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, Divided
- 2/3 cup Raspberry Jam
- 1 tub (8 ounce.) COOL WHIP Whipped Topping, Thawed
PREHEAT oven to 350°F. Mix flour, sugar, baking powder and salt. Beat butter in large bowl with electric mixer on medium speed until creamy. Add flour mixture, milk and vanilla. Beat 1 min. on low speed until well blended. Beat 2 min. on medium speed, scraping bowl occasionally. Add egg; beat 1 min. longer. Stir in 2/3 cup of the coconut. Pour into greased and floured 8-inch layer 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.RESERVE 1 Tbsp. each jam and remaining coconut for garnish, if desired. Mix remaining jam and coconut; spread between cake layers. Frost with whipped topping. Garnish top with reserved jam and coconut. Store leftover cake in refrigerator.
KRAFT KITCHENS TIPS
Size It Up
Serve room for this special occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods on the day you plan to each this cake.
How To Thaw COOL WHIP
Place unopened 8 oz. tub in refrigerator for 4 hours. Do not thaw in microwave.
RECIPE COURTESY OF KRAFT FOODS