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Coconut cream cake

Coconut cream cake
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • shortening - 1/2 c
  • margarine - 1/2 c
  • sugar - 2 c
  • eggs, separated - 5 item
  • flour - 2 c
  • baking powder - 1 tsp
  • buttermilk - 1 c
  • can flaked coconut 1 2/3 c - 17 oz
  • pkg - 1 oz
  • box powdered sugar - 1 lb
  • salt - 1 tsp
  • chopped nuts

How to make coconut cream cake:

Filling:1/2 c. margarine1 (8 oz.) pkg. cream cheese1 lb. box powdered sugar1 tsp. salt1 1/2 c. chopped nuts In large bowl, blend shortening and margarine together on medium. Add sugar gradually. Beat until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Sift flour and baking soda. Add, alternating with buttermilk, beginning and ending with flour mixture. Add 1 2/3 cups coconut to batter. Beat egg whites until stiff peaks. Fold into batter. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool and frost.

Filling: Mix first 2 ingredients together on medium. Gradually add the powdered sugar. Beat until smooth and fluffy. Add vanilla and salt. Add nuts. Ice cake and garnish with 1 cup coconut and 1/2 cup chopped nuts.

Recipe categories: Desserts, Cakes, Coconut.

Rating:
Coconut cream cake
3.7
Average rating: 3.7 of 5, total votes: 3
Cook. Time: PT1H10M
Total Time: PT1H10M


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sugar, pkg, sour cream, confectioners sugar, miniature marshmallows
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