Coconut Cake _lowres

Coconut Cake



Makes 8 to 12 servings. Recipe attributed to Gladys Presley, Elvis Presley’s mother, is from “Fit for a King: The Elvis Presley Cookbook” by Elizabeth McKeon, Ralph Gevirtz and Julie Bandy (Rutledge Hill Press, 1992).

12?3 cups cake flour

1 cup sugar

3/4 teaspoon salt

3 teaspoons baking powder

1?3 cup plus 1 tablespoon shortening

1?3 cup coconut milk

1/4 cup milk

3 egg whites

1 teaspoon vanilla extract

3 cups grated coconut

1. Line the bottom of two 8-inch layer pans with waxed paper. Lightly grease the paper and sides of the pan. Have all of the ingredients at room temperature.

2. Into a bowl sift the cake flour. Add the sugar, salt and baking powder, and resift 3 times.

3. Add the shortening and coconut milk, and beat with an electric mixer at medium speed for 2 minutes. Scrape the sides of the bowl.

4. Add the milk, egg whites and vanilla. Beat 2 minutes more. Scrape the sides of the bowl frequently to keep the batter smooth.

5. Bake at 350 F for 25 minutes. Remove the cake from the oven and let it stand for about 5 minutes. Remove it to cool thoroughly. Top with coconut, and stack the layers.