1 1/4 c. all purpose flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter, room temp.
1/2 c. milk
1/2 tsp. vanilla
1 egg
2 2/3 c. coconut
2/3 c. raspberry jam or preserves
3 1/2 c. thawed Cool Whip

Mix flour, sugar, baking powder and salt. Cream butter; soften. Add flour mixture, milk and vanilla. Mix until flour is moistened; then beat 2 minutes at medium speed, scraping bowl occasionally. Add egg, beat 1 minute longer. Stir in 2/3 cup of the coconut. Pour into 8"x8"x2" 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 cooling on 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.