½ cup butter or margarine, softened
¾ cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
2½ cups self-rising flour
1 tablespoon milk
¼ cup raspberry jam
1½ cups confectioners’ sugar
2 tablespoons cocoa powder
1½ cups flaked coconut
16 maraschino cherry halves

Preheat oven to 325°F.  Spray a 9x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Fold in flour and milk.  Spoon into prepared baking pan.

Bake for 45 minutes or until a tester inserted in the center comes out clean.  Cool in pan for 10 minutes.  Remove from pan; cool completely on a wire rack.

Cut the cake in half horizontally.  Spread jam on the bottom layer; replace the top.  Cut into 16 squares.

In a medium bowl, combine confectioners’ sugar and cocoa with enough hot water to make a thin icing.  Dip the cake squares into the icing, then roll in coconut.  Top with a cherry half; let set.

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