President Truman's Coconut Cake
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."
- 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
Preheat the oven to 350°.
Butter two 8-inch round cake pans and line the bottoms with parchment paper.
Butter and flour the pans, tapping out excess flour.
In a small bowl,
Sift the cake flour with the baking powder and salt.
In a small bowl combine the milk with the coconut milk.
In a medium bowl,
Beat the butter at medium speed until creamy.
Slowly add the granulated sugar and beat until light and fluffy,
Scraping down the sides of the bowl.
Add the egg yolks and vanilla and beat until smooth.
At low speed, add the dry ingredients in 3 batches,
Alternating with the milk mixture
Beat until smooth.
In 4th bowl, using clean beaters, beat the egg whites at high speed until firm but not dry.
Stir one-third of the beaten whites into the batter until smooth, then fold in the remaining whites until no white streaks remain.
Divide the batter evenly between the prepared cake pans and smooth the surfaces.
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.
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.
Using a sharp serrated knife,
Cut each cake into 2 even layers.
Spread the raspberry jam between the cut layers of each cake and then reassemble.
Place one cake on a serving plate, right side up.
Spread 1 1/2 cups of the Seven-Minute Frosting on the top and then center the second cake over the first.
Spread the frosting liberally over and around the cake.
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
Let stand room temperature for 30 minutes before slicing
Tips & Variations
- Bread knife
- Double boiler