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Dolly Madison Coconut Cake Recipe

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Lime delight cake retro recipe (1948) Click Americana
Lime delight cake retro recipe (1948) Click Americana from clickamericana.com




It's time to indulge in a classic dessert - Dolly Madison Coconut Cake. This delightful cake has been a favorite for years and it's no wonder why. The combination of moist coconut cake, creamy coconut filling, and smooth buttercream frosting make it a truly delicious treat. Whether you're serving it as an after-dinner dessert or bringing it to a potluck, this cake is sure to be a hit. Here's how to make it.

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3/4 cup sweetened shredded coconut, divided
  • 1 1/2 cups heavy cream
  • 1/2 cup confectioners' sugar

Instructions:

Cake:

Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla, and almond extract until combined.

Gradually add the flour mixture to the butter mixture and mix until just combined. Fold in 1/2 cup of the shredded coconut. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

Filling:

In a medium bowl, beat the cream with an electric mixer until soft peaks form. Add the confectioners' sugar and remaining 1/4 cup of coconut and beat until combined.

To assemble the cake, place one layer on a cake stand or serving plate. Spread the filling over the top, then top with the other cake layer. Serve immediately.

Nutrition:

This recipe yields 16 servings. Each serving contains 537 calories, 34.2g fat, 56.7g carbohydrates, and 4.2g protein.


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