Title: Coconut mist cake
 Categories: None
      Yield: 1 Servings
 
  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
 
  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.