White Elephant Cake with Buttercream Frosting

Name: White Elephant Cake with Buttercream Frosting
Yield: Makes 18-24 servings
Ingredients: 3 1/2 cups flour; 5 teaspoons baking powder; 1/2 teaspoon salt; 16 tablespoons unsalted butter, softened; 2 cups sugar; 4 eggs; 1/3 cup canned coconut milk; 2 teaspoons vanilla extract; 2 cups sugar; 6 egg whites; 1/4 teaspoon cream of tartar; A pinch of salt; 1 1/4 pounds unsalted butter, at room temperature; 1 1/2 teaspoon vanilla extract

Designed for a four-tier cake, this recipe may be halved and simply made in a 9 1/2- by 11-inch pan and adorned with elephant cookies.

By Rebecca Miller French

August 15, 2007

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White Elephant Cake with Buttercream FrostingAndrea Chu

Recipe notes

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