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Coconut cream cake

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Ingredients/Components

sugar - 2 c
vanilla - 1 tsp
pkg - 9 oz
salt - 1/8 tsp
chopped nuts - 1/2 c
eggs, separated - 5 item
soda - 1 tsp
buttermilk - 1 c
shortening - 1/2 c
sifted flour - 2 c
margarine - 1/2 c
box powdered sugar, sifted - 1 lb
Add sugar gradually and beat until fluffy
can flaked coconut 1 2/3 c - 7 oz

How to make coconut cream cake:

Blend shortening and margarine together in large mixing bowl on medium-high speed. Add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Sift flour and soda together. Add alternately with buttermilk, beginning and ending with flour mixture. Add 1 2/3 cups coconut to cake batter. Beat egg whites until stiff peaks form; fold into batter.

Pour into 3 greased and floured, 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool. Frost cake with filling.Filling:1/2 c. margarine9 oz. pkg. cream cheese, softened1 lb. box powdered sugar, sifted1 tsp. vanilla1/8 tsp. salt1/2 c. chopped nuts Mix margarine and cheese together on medium-high speed of mixer. Gradually add sugar and beat until smooth. Add vanilla and salt. Spread between layers and on top and sides of cake. Use 1 cup coconut and 1/2 cup nuts to garnish. A very moist cake and my favorite.

Recipe categories: Desserts, Cakes, Coconut.

Rating:

3.2

Average rating: 3.2, total votes: 6

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Related ingredients:

sugar, cream cheese, eggs, vanilla, chopped pecans, coconut