Coconut Mochi
INGREDIENTS:
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
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.
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.