Name: First Lady Laura Bush's Favorite Coconut Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 3 c. (450g) all-purpose flour -; 1 tbsp. (11g) baking powder -; 1 tsp. (3g) baking soda -; 1/2 tsp. (2g) kosher salt -; 8 oz. butter -; 2 c. (430g) granulated sugar -; 4 large eggs -; 1 1/4 (300g) buttermilk -; 1 tbsp. pure vanilla extract -; 1 qt. whole milk -; 1 c. granulated sugar -; 9 egg yolks -; 1/4 c. cornstarch -; 1 tbsp. pure vanilla extract -; 8 oz. coconut puree -; 1 c. granulated sugar -; 1 pt. water -; 1 c. egg whites -; 14 oz. powdered sugar -

First Lady Laura Bush's Favorite Coconut Cake

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - First Lady Laura Bush's Favorite Coconut Cake

1. 3 c. (450g) all-purpose flour -

2. 1 tbsp. (11g) baking powder -

3. 1 tsp. (3g) baking soda -

4. 1/2 tsp. (2g) kosher salt -

5. 8 oz. butter -

6. 2 c. (430g) granulated sugar -

7. 4 large eggs -

8. 1 1/4 (300g) buttermilk -

9. 1 tbsp. pure vanilla extract -

10. 1 qt. whole milk -

11. 1 c. granulated sugar -

12. 9 egg yolks -

13. 1/4 c. cornstarch -

14. 1 tbsp. pure vanilla extract -

15. 8 oz. coconut puree -

16. 1 c. granulated sugar -

17. 1 pt. water -

18. 1 c. egg whites -

19. 14 oz. powdered sugar -

How to cook deliciously - First Lady Laura Bush's Favorite Coconut Cake

1. Stage

Preheat oven to 350°. Grease a 9" cake pan then place a parchment paper circle on the bottom.

2. Stage

Cream butter and sugar in electric mixer. Add eggs, add flour, and buttermilk alternately, scraping bowl often.

3. Stage

Pour into prepared cake pan. When filling, do not fill more than halfway - the batter rises a lot.

4. Stage

Bake for 55-65 minutes or until cake tester or toothpick comes out clean.

5. Stage

Sift together sugar and cornstarch. Whisk until blended with egg yolks.

6. Stage

Boil milk and slowly pour over egg-sugar-cornstarch mixture while mixing rapidly.

7. Stage

Return mixture to medium heat and whisk while heating, until mixture thickens and bubbles form.

8. Stage

Add vanilla. Remove from heat, transfer to a bowl, and cover with plastic wrap. Place over ice and stir occasionally.

9. Stage

Boil ingredients then cool.

10. Stage

Whisk over double boiler until 130°. Then place immediately in electric mixer on medium speed and whip into a meringue frosting. (Frosting should be cool!)

11. Stage

Cut cake into two layers.

12. Stage

A spoonful at a time, use a pastry brush to spread syrup over each cake layer.

13. Stage

Fill layers with coconut cream then cover cake 7 minute frosting. (It is very sticky, so you must spread it right away and don’t let it sit. Allow the meringue in the mixer to continue spinning so it does not dry up.) Use the spatula to cover the cake quickly and pull it away in a snapping motion to make the points.