Graham Cracker Cake

Mocha Whipped Cream Filling (recipe next post)

Position a rack in the lower third of the oven and preheat to 350 degrees.
Butter two 9-inch layer pans and line the bottoms with parchment paper
circles. Rebutter parchment paper.

Put broken graham crackers and coconut into the container of a food
processor fitted with steel blade. Process until the cracker crumbs and
coconut are ground very fine. Add the baking powder and pulse 6 to 8 times
to blend. Set aside.

Cut the butter into 1-inch pieces and put them in the large bowl of an
electric mixer fitted with beaters or paddle attachment. Soften on low
speed. Increase speed to medium-high and cream the butter until smooth and
light in color, about 1 1/2 to 2 minutes.

Add the sugar, 1 Tbsp at a time, take 6 to 8 minutes to blend it in well.
Scrape the sides of the bowl occasionally.

Add the the yolks, 2 at a time at 1-minute intervals, scraping the sides of
the bowl as necessary. Beat 1 minute longer. Blend in the vanilla.

Reduce mixer Speed to low. Add the crumb mixture alternately with the
milk, dividing the crumbs into three parts and the liquid into two parts,
starting and ending with the crumbs. Scrape the sides of the bowl and mix
for 10 seconds longer. Transfer to a large bowl and set aside.

Put the egg whites in a separate bowl and beat them on medium speed with
clean dry beaters or whip attachment until frothy. Add the cream of tartar
and increase the speed to medium high. Beat until the whites form firm
moist peaks. With a 2 3/4 inch wide rubber spatula, fold in one quarter of
the whites to lighten the batter, taking about 20 turns. Fold in the
remaining whites, taking about 20 additional turns.

Spoon the batter into the prepared pans, smoothing the surface with the
back of a tablespoon. Bake in the preheated oven 25 to 30 minutes, or
until cake begins to come away from the sides of the pan and is springy to
the touch.