Coconut Cake
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
57
Spice
36
Sweetness
58
Sourness
49
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Butter (softened)1 cup
Shortening3 cups
Sugar (confectioners')1 tsp
Vanilla Extract2.5 cups
All-Purpose Flour (sifted)1 tsp
Baking Soda1 cup
Buttermilk (shaken)230 g
Cream CheeseDirections:
1
Special equipment: 3 (8-inch) round cake pans, or 2 (9-inch) round cake pans, floured and greased Preheat the oven to 350 degrees F
2
To make the cake, whip the egg whites until stiff, but not dry in an electric mixer
3
Set the whites aside
4
Switch to the paddle attachment
5
In a clean bowl cream the butter with the shortening, and sugar until fluffy
6
Add the yolks, 1 at a time, beating well after each addition
7
Stir in the vanilla
8
Sift the flour and baking soda together
9
Add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients
10
Beat in the coconut and pecans
11
Gently fold in the whipped egg whites
12
Do not overmix
13
Pour the batter into the prepared pans and bake until toothpick comes out clean, about 25 minutes
14
Do not overbake or cake will become too dry
15
Remove the cakes from the oven and cool in pans for 10 minutes
16
Turn the cakes out onto a rack
17
Cool completely
18
To make the frosting: Cream the cream cheese with the butter in an electric mixer
19
Gradually beat in confectioners' sugar
20
To achieve the spreading consistency you desire, add milk to thin, as needed
21
Add the vanilla and beat in 1 cup of coconut and the chopped nuts
22
Frost the cake and sprinkle the toasted coconut and pecans