Coconut Mist Cake

Name: Coconut Mist Cake
Prep time: 10 min
Cook time: 30 min
Yield: 8
Ingredients: 1 1/4 cups (5.6 oz) well-stirred and aerated all-purpose flour (If using White Lily, see note); 3/4 cup granulated sugar; 1 1/2 teaspoon baking powder; 1/2 teaspoon salt; 4 tablespoons regular salted butter; 1 teaspoon vanilla extract; 1/2 cup room temperature whole milk or coconut milk (I used Goya); 1 large egg, room temperature; 1 2/3 cup Bakerâ??s sweetened flaked coconut (may use more or less); 2/3 cup raspberry or any other flavor preserves; 1 cup heavy whipping cream; 2 Â½ tablespoons confectionersâ?? sugar; 1 teaspoon of vanilla extract

Coconut Mist Cake was pinched from <a href="http://www.cookiemadness.net/2013/05/weeknight-coconut-cake-aka-coconut-mist-cake/" target="_blank">www.cookiemadness.net.</a>

"An easy weeknight coconut cake adapted from an old Baker's Coconut recipe. The center is filled with your choice of preserves...."

INGREDIENTS

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1 1/4 cups (5.6 oz) well-stirred and aerated all-purpose flour (If using White Lily, see note)

•

3/4 cup granulated sugar

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1 1/2 teaspoon baking powder

•

1/2 teaspoon salt

•

4 tablespoons regular salted butter

•

1 teaspoon vanilla extract

•

1/2 cup room temperature whole milk or coconut milk (I used Goya)

•

1 large egg, room temperature

•

1 2/3 cup Bakerâ??s sweetened flaked coconut (may use more or less)

•

2/3 cup raspberry or any other flavor preserves

•

1 cup heavy whipping cream

•

2 Â½ tablespoons confectionersâ?? sugar

•

1 teaspoon of vanilla extract

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