President Truman's Coconut Cake

Prep Time
Cook Time
Ready In

Recipe: #35556

August 28, 2020

"Coconut cake was in vogue in the 1920s for ladies' gatherings. Traditionally made with marshmallow frosting, the cake was famously served to President Truman during a trip to Florida in the 1950s. I have the 7 minute frosting recipe here so not posting it again just know your using it . This is an extremely beautiful cake for entertaining."

Original is 10 servings


  • Serving Size: 1 (197.8 g)
  • Calories 627.3
  • Total Fat - 43.2 g
  • Saturated Fat - 21.6 g
  • Cholesterol - 1081.6 mg
  • Sodium - 307.5 mg
  • Total Carbohydrate - 41.2 g
  • Dietary Fiber - 5.3 g
  • Sugars - 13 g
  • Protein - 21.2 g
  • Calcium - 258.2 mg
  • Iron - 4.5 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat the oven to 350°.

Step 2

Butter two 8-inch round cake pans and line the bottoms with parchment paper.

Step 3

Spray pam

Step 4

Butter and flour the pans, tapping out excess flour.

Step 5

In a small bowl,

Step 6

Sift the cake flour with the baking powder and salt.

Step 7

In a small bowl combine the milk with the coconut milk.

Step 8

In a medium bowl,

Step 9

Beat the butter at medium speed until creamy.

Step 10

Slowly add the granulated sugar and beat until light and fluffy,

Step 11

Scraping down the sides of the bowl.

Step 12

Add the egg yolks and vanilla and beat until smooth.

Step 13

At low speed, add the dry ingredients in 3 batches,

Step 14

Alternating with the milk mixture

Step 15

Beat until smooth.

Step 16

In 4th bowl, using clean beaters, beat the egg whites at high speed until firm but not dry.

Step 17

Stir one-third of the beaten whites into the batter until smooth, then fold in the remaining whites until no white streaks remain.

Step 18

Divide the batter evenly between the prepared cake pans and smooth the surfaces.

Step 19

Bake for 35 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the centers comes out with just a few moist crumbs attached.

Step 20

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Peel off the parchment paper.

Step 21

Using a sharp serrated knife,

Step 22

Cut each cake into 2 even layers.

Step 23

Spread the raspberry jam between the cut layers of each cake and then reassemble.

Step 24

Place one cake on a serving plate, right side up.

Step 25

Spread 1 1/2 cups of the Seven-Minute Frosting on the top and then center the second cake over the first.

Step 26

Spread the frosting liberally over and around the cake.

Step 27

Dust your hands lightly with confectioners' sugar and press the coconut onto the side of the cake. Sprinkle the rest of the coconut on top

Step 28

Let stand room temperature for 30 minutes before slicing


  • Bread knife
  • Double boiler

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