President Truman's Coconut Cake
Created by dienia b on August 28, 2020
- Servings: 10
- Prep Time: 2h
- Cook Time: 60m
- Recipe #35556
Ingredients
- 2 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsweetened coconut milk
- 1 stick butter,softened
- 2 tablespoons unsalted butter, softened 1 1/2 cups granulated sugar
- 4 egg yolks
- 1 teaspoon pure vanilla extract
- 6 egg whites
- 1/2 cup seedless raspberry jam
- Frosting :
- 2 tablespoons confectioners' sugar, for dusting hands
- 2 1/2 cups (7 ounces) shredded sweetened coconut flakes
How to Make
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Step 1: Preheat the oven to 350°.
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Step 2: Butter two 8-inch round cake pans and line the bottoms with parchment paper.
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Step 3: Spray pam
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Step 4: Butter and flour the pans, tapping out excess flour.
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Step 5: In a small bowl,
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Step 6: Sift the cake flour with the baking powder and salt.
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Step 7: In a small bowl combine the milk with the coconut milk.
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Step 8: In a medium bowl,
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Step 9: Beat the butter at medium speed until creamy.
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Step 10: Slowly add the granulated sugar and beat until light and fluffy,
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Step 11: Scraping down the sides of the bowl.
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Step 12: Add the egg yolks and vanilla and beat until smooth.
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Step 13: At low speed, add the dry ingredients in 3 batches,
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Step 14: Alternating with the milk mixture
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Step 15: Beat until smooth.
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Step 16: In 4th bowl, using clean beaters, beat the egg whites at high speed until firm but not dry.
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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.
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Step 18: Divide the batter evenly between the prepared cake pans and smooth the surfaces.
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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.
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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.
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Step 21: Using a sharp serrated knife,
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Step 22: Cut each cake into 2 even layers.
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Step 23: Spread the raspberry jam between the cut layers of each cake and then reassemble.
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Step 24: Place one cake on a serving plate, right side up.
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Step 25: Spread 1 1/2 cups of the Seven-Minute Frosting on the top and then center the second cake over the first.
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Step 26: Spread the frosting liberally over and around the cake.
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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
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Step 28: Let stand room temperature for 30 minutes before slicing
Nutritional Facts
- 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