New Recipe: Best First Lady Laura Bush’s Favorite Coconut Cake “Wheezy’s Cake” Recipe

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Yields:

1

Prep Time:

0

hours

15

mins

Total Time:

1

hour

30

mins

For cake:

3
c.

(450g) all-purpose flour 

1
tbsp.

(11g) baking powder

1/2
tsp.

(2g) kosher salt

2
c.

(430g) granulated sugar

1
tbsp.

pure vanilla extract

For coconut pastry cream:

1
tbsp.

pure vanilla extract 

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Bake cake:

  1. Preheat oven to 350°. Grease a 9″ cake pan then place a parchment paper circle on the bottom.
  2. Cream butter and sugar in electric mixer. Add eggs, add flour, and buttermilk alternately, scarping bowl often.
  3. Pour into prepared cake pan. When filling, do not fill more than halfway – the batter rises a lot.
  4. Bake for 55-65 minutes or until cake tester or toothpick comes out clean.

Make coconut pastry cream:

  1. Sift together sugar and cornstarch. Whisk until blended. 
  2. Boil milk and pour over mixture slowly while mixing rapidly.
  3. Return mixture to medium heat and whisk while heating, until mixture thickens and bubbles form.
  4. Add vanilla. Remove from heat, transfer to a bowl, and cover with plastic wrap. Place over ice and stir occasionally.  

Make syrup:

  1. Heat over double boiler until hot, about 120°. 
  2. Pour into mixer and whisk into meringue, until barely warm.

Assemble cake:

  1. Cut cake into two layers.
  2. A spoonful at a time, use a spatula to spread syrup over cake.  (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.
  3. Fill layers with coconut cream then cover cake 7 minute frosting. 

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