Elvis Presley's Coconut Cake

30m
Prep Time
25m
Cook Time
55m
Ready In

Recipe: #22114

December 13, 2015



"Pg 176 Fit for a king cookbook "It has been said that Elvis was just wild about his Mother's Coconut Cake.""

Original is 6 servings

Nutritional

  • Serving Size: 1 (227.7 g)
  • Calories 849.2
  • Total Fat - 36.1 g
  • Saturated Fat - 21.4 g
  • Cholesterol - 7.4 mg
  • Sodium - 513.1 mg
  • Total Carbohydrate - 132.6 g
  • Dietary Fiber - 7.7 g
  • Sugars - 103.9 g
  • Protein - 6.6 g
  • Calcium - 203.7 mg
  • Iron - 2.9 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Line the bottom of 2 8 inch layer pans w/wax paper. Lightly grease the paper and sides of the pan.

Step 2

Have all ingredients at room temperature.

Step 3

Into a bowl, sift the cake flour.

Step 4

Add the sugar, salt, and baking powder, and re-sift 3 times. Add the shortening and coconut milk, and beat with electric mixer at med speed for 2 min. Scrape the sides of the bowl. Add the milk,egg whites,and Vanilla. Beat 2 min more. Scrape the sides of the bowl frequently to keep the batter smooth.

Step 5

Bake @ 350 for 25 min.

Step 6

Remove the cake from the oven and let stand for about 5 minutes.

Step 7

Remove it from the pans to cool thoroughly.

TO MAKE THE GLAZE


Step 8

Combine confectioners' sugar, butter, 1 teaspoon and 1/4 cup of coconut milk. Beat until smooth.

Step 9

Place one cake layer on platter.

Step 10

Spread half of the glaze on cake.

Step 11

Sprinkle with 1 cup coconut.

Step 12

Place second layer on top.

Step 13

Spoon remaining glaze over second layer and let drizzle down the sides.

Step 14

Sprinkle remaining coconut on top of cake.

Tips


No special items needed.

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