This cake is not for the faint of heart! Not with butter, eggs, buttermilk, two kinds of sugar, and cream cheese. Not to mention the coconut and pecans. This is a cake among cakes.
Difficulty: Easy
Servings: 12
Prep Time: 1 hour for cake and frosting Cook Time: 25 minutesIngredients
1/2 cup butter, room temperature
1/2 cup shortening (or lard)
2 cups sugar
5 egg yolks
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 cup coconut
1 cup pecans, chopped
5 egg whites, stiffly beaten
cream cheese frosting
Directions
Cream butter and shortening. Add sugar and beat till smooth. Beat in egg yolks. Combine flour and baking soda; beat into creamed mixture, alternating with the buttermilk. Stir in the vanilla, coconut, and pecans then fold in the stiffly beaten egg whites. (Don’t over-stir.) Pour into three greased and floured cake pans. Bake at 350-degrees for 25 minutes. Cool and frost.
I used three 9-inch cake pans for thin layers with lots of cream cheese frosting in between. You could also bake this cake using just two 9-inch cake pans, or using two or three 8-inch cake pans, or a 13 x 9 pan. Or even cupcakes. Adjust the baking time accordingly.
For the cream cheese frosting:
8 ounces cream cheese, softened
1/2 cup butter
16 ounces powdered sugar
1 teaspoon vanilla
chopped pecans
Beat cream cheese and butter; add powdered sugar and vanilla. Beat till smooth and creamy. Frost cake.
Categories: Cakes, Desserts, Entertaining, Special Occasions
Submitted by: suzanne-mcminn on April 4, 2011
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