Polling Card Graham Coconut Cake 1920

Step 1: Cake:

Step 2: Preheat oven to 350 degrees F.

Step 3: Grease two 8" round cake pans, then cut circles of parchment paper to fit the bottoms of them.

Step 4: Press the paper firmly into the pan, squeezing out as many bubbles as possible.

Step 5: Coat the top of the paper with cooking spray.

Step 6: (These cakes really want to stick to the pan. Using paper guarantees that they will fall out after you cut around the sides of the pan.)

Step 7: Cream together the butter, sugar, baking powder, and salt.

Step 8: Add the eggs one at a time, beating well after each.

Step 9: Then alternately add the graham crumbs and the milk;

Step 10: Add about one third of the crumbs, about half of the milk, another third of the crumbs, the rest of the milk, and the last of the crumbs.

Step 11: Batter will look funky.

Step 12: Stir in the coconut.

Step 13: Pour into the pans.

Step 14: Bake 15-20 minutes, or until the center springs back when lightly pressed with your fingertip.

Step 15: Wait until the cake is cool before making the filling and icing.

Step 16: Filling:

Step 17: In a small saucepan, whisk together the sugar and sour cream, eliminating all lumps.

Step 18: Add the remaining ingredients.

Step 19: Place over medium-high heat.

Step 20: Cook, stirring constantly, until it boils for 3 minutes. Remove from heat, and let stand until cooled and thickened.

Step 21: Spread the filling onto the bottom cake layer.

Step 22: Let stand for a few minutes so the filling firms up, then put the other cake layer on top.

Step 23: You may need to insert skewers into the cake to keep it from sliding around.

Step 24: Icing:

Step 25: Beat the butter, egg white, salt , and about 3/4 cup powdered sugar until uniform.

Step 26: Gradually add enough powdered sugar to make the icing thick enough to hold a shape, but soft enough to spread thinly.

Step 27: Coat the top and sides of the cake with a thin layer of icing.