A splendid, three-layer moist and tendercoconut cream cake.
Recipe: Coconut Cream Cake
2 cups granulated sugar
Preheat the oven to 350°F (175°C).Lightly grease and flour three 8-inch round cake pans.
In a large mixing bowl with an electricmixer, cream the sugar with 1/2 cup of the butter. With the mixerrunning, add the oil in a steady stream. Add the egg yolks, oneat a time, beating well after each addition.
Sift the flour and baking soda togetherinto a medium-size mixing bowl. Add the ground pecans and mix.Alternately add the flour mixture and the buttermilk to the batter,mixing well. Fold in 1 cup of the coconut.
In another large mixing bowl, beat theegg whites until stiff peaks form, then gently fold them intothe cake batter. Pour the batter evenly into the prepared cakepans.
Bake for 25 to 30 minutes or until thecenter springs back when lightly touched. Remove from the ovenand cool for 10 minutes on wire racks. Remove cakes from pansand cool completely.
In large bowl, cream the remaining 1/2cup butter with the cream cheese. Add the powdered sugar andmix well. Add the vanilla and milk and mix until of spreadingconsistency. (Add a few drops more milk, if needed.) Fold inthe pecans.
Spread a thin layer of the frosting ontop of each cake layer. (Note: Place the two bottom cake layersrounded-side down. Place the top cake layer round-side up). Placethe layers of cake on top of each other and ice the sides ofthe cake with the remaining frosting. Sprinkle the top of thecake with the remaining 1 cup coconut.
1 cup unsalted butter, softened – divided use
1/2 cup vegetable oil
5 large eggs, separated
2 cups bleached all-purpose flour
1 teaspoon baking soda
1/2 cup ground pecans
1 cup buttermilk
2 cups sweetened flaked coconut – divided use
1 (8-ounce) package cream cheese, softened
About 6 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 tablespoons milk
1 cup pecans, finely chopped
Makes one 3-layer 8-inch cake.
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