Graham Coconut Cake

Makes 12 servings

Recipe submitted by: Sheila Joan Suhan

For the cake batter:

• 2 cups finely crushed graham crackers

• 1 cup cake flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 3/4 cup unsalted butter

• 1 1/2 cups sugar

• 1 1/2 cups shredded sweetened coconut

• 1 1/2 cups unsweetened coconut milk

• 4 egg whites

For the frosting:

• 5 tablespoons flour

• 1 1/2 cups milk

• 3/4 cup butter

• 3/4 cup shortening

• 1 1/2 cups confectioner sugar

• 1 cup marshmallow cream

• 1 1/2 cups sweetened coconut, for decoration

Preheat oven to 350 degrees. Place rack in middle. Grease and flour bottoms and sides of two 9-inch round cake pans. Line bottoms with parchment paper.

Pulse graham cracker crumbs in a food processor or blender until fine. In a medium bowl, combine crumbs, flour, baking powder, salt and cinnamon. Stir well. In a large mixing bowl, with mixer on medium speed, cream butter and sugar until light and fluffy. On low speed, beat in coconut. Slowly beat in dry ingredients alternately with coconut milk, beginning and ending with dry ingredients. Batter will appear gritty. In a large glass or metal bowl, beat egg whites with mixer until stiff. Fold batter into egg whites until no white remains. Pour batter evenly in pans. Bake 25-35 minutes until toothpick inserted in center comes out clean. Cool in pans 8-10 minutes. Remove from pans and place on cooling racks.

For the frosting: In a small saucepan, whisk flour and milk until no lumps remain. Heat on medium, stirring constantly, until mixture begins to thicken and bubble. Continue to cook 30-60 seconds until thickened. Pour mixture into a shallow bowl and cover directly with plastic wrap to prevent crusting. Refrigerate until cold. Place butter, shortening and confectioner sugar in a large mixing bowl and beat on medium high until combined and creamy. Add cooled milk/flour mixture and beat until fully combined. Add marshmallow cream and continue beating until light and fluffy.

To assemble cake, place one layer on bottom of a cake plate. Frost center with 2 cups of frosting. Place second layer over frosting. Frost entire cake with remaining frosting. Lightly press coconut on sides and top of cake.

(0) comments

Welcome to the discussion.

Please log in, or sign up for a new, free account to read or post comments.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.