Wanted a Raspberry/Coconut combo cake, and my friend Debbie emailed me this recipe and it fit the bill perfectly! I added some coconut extract to the buttercream. My grocery store had no red raspberries this week, so Sis picked some up on the way home to put a few on top along with a few mint leaves. This would also be good with strawberry jam. I used 9" pans and baked for about 21 mins. After I frosted the cake I used 1 package of Baker's coconut and pressed it onto the sides and sprinkled it on top of the cake.
* Exported from MasterCook *
Raspberry Laced Vanilla Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 2/3 C. all purpose flour -- or 3 cups Softasilk cake flour
3 tsp baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 C butter
1 1/4 C. sugar
2/3 C. milk
1 1/2 tsp. vanilla
1 C. raspberry jam
Heat oven to 350
Grease and flour 3 round cake pans
Mix flour, baking powder, salt and soda, set aside
Beat butter and sugar until fluffy.
Beat in flour mixture, milk, vanilla and eggs until blended, Beat 2 minutes longer
Pour into pans
Bake 25-30 mins. or till done. Cool 10 mins. remove from pans.Cool
Cut each layer to make 2 layers.
1 cut side up. spread with 1/3 C. jam to within 1/4" of edges. Top with
another layer - cut side down. Spread with 1/3 c. butter cream
Repeat, till finished, Frost top and sides of cake with remaining frosting.
Decorate top. Store loosely covered.
Combine 1 stick margarine (I used butter), 1/2c Crisco in the mixing
bowl and beat for 4 to 5 mins. Add powdered sugar a cup at a time (I
used about 3 1/2c powdered sugar) until you hit whatever consistency
you like). Add extract/flavoring and a capful or 2 of milk.