Elvis Presley's Coconut Cake
Recipe: #22114
December 13, 2015
Categories: Desserts, Cakes, Coconut, Birthday, Mothers Day, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"Pg 176 Fit for a king cookbook "It has been said that Elvis was just wild about his Mother's Coconut Cake.""
Ingredients
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.