Coconut Cake
Coconut cake, a dainty dessert, 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.
Ingreadient :
- 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 plus 2 tablespoons (5 ounces) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- 5 large egg whites
- 1/2 cup seedless raspberry jam
- Seven-Minute Frosting
- Confectioners' sugar, for dusting
- 2 1/2 cups (7 ounces) freshly grated coconut or shredded sweetened coconut
Direction :
- 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 plus 2 tablespoons (5 ounces) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- 5 large egg whites
- 1/2 cup seedless raspberry jam
- Seven-Minute Frosting
- Confectioners' sugar, for dusting
- 2 1/2 cups (7 ounces) freshly grated coconut or shredded sweetened coconut
