1 yellow cake mix, 18.5 ounce package
1/2 cup margarine (1 stick)
10 floz Fruit Spread, red raspberry, seedless, 100% fruit (1 jar)
1 cup sugar
1/4 tsp low sodium baking powder
1 tsp almond extract (or coconut extract)
1/2 cup unsweetened coconut flakes
Preheat the oven to 350 degrees F. Coat a 15x10x1-inch baking pan with nonstick cooking spray.
In a mixing bowl, combine the cake mix, 6 tablespoons of the margarine and 1 egg. Bake for 10 minutes. Remove the crust from the oven and carefully spread with the raspberry fruit.
In another mixing bowl, mix the remaining 3 eggs, the remaining 2 tablespoons of margarine, the sugar, the baking powder and coconut (or almond) extract.
Stir in the flaked coconut and pour over the raspberry layer.
Place the baking pan back into the oven and bake for 20 minutes or until filling is set. Let cool at room temperature before serving.
- Makes 60 servings
- Amount Per Serving
- Calories 87.1
- Total Carbs 13.6g
- Dietary Fiber 0.2g
- Sugars 9.8g
- Total Fat 3.3g
- Saturated Fat 0.9g
- Unsaturated Fat 2.4g
- Potassium 13.8mg
- Protein 0.8g
- Sodium 76.1mg
- Dietary Exchanges
- 1/2 Fat
- 1 Other Carbohydrate