Coconut Layer Cake
"This dessert is my specialty - it's great for wedding or baby showers," offers Marilyn Dick, a field editor from Centralia, Missouri.
SERVINGS
|
12-16
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
40 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- 5 eggs, separated
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups flaked coconut
- 1/2 cup chopped pecans
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 4 cups (1 pound) confectioners' sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup flaked coconut, toasted
- Pecan halves
DIRECTIONS
Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks and beat well. Stir in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Add coconut and pecans. In a small mixing bowl and with clean beaters, beat egg whites until stiff peaks form; gently fold into batter.
Pour into two greased and floured 9-in. round baking pans. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese, sugar, butter and vanilla in a large mixing bowl until smooth and creamy. Spread between layers and over top and sides of cake. Sprinkle with coconut; garnish with pecans. Store in the refrigerator. Yield: 12-16 servings.