A coconut cake layer is split in half, filled with raspberry jam and coconut, and frosted with whipped topping for a luscious coconut-lover’s dessert.
What You Need
Original recipe yields 12 servings
1-1/4 cups flour
3/4 cup sugar
1-1/2 tsp. CALUMET Baking Powder
1/2 tsp. salt
1/4 cup (1/2 stick) butter or margarine, softened
1/2 cup milk
1/2 tsp. vanilla
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
2/3 cup raspberry jam
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.