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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 10 |
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A delicious cake recipe adapted from a magazine. Ingredients:
2 cups sugar |
1/2 cup unsalted butter |
1 cup buttermilk |
2 cups flour |
1 teaspoon baking soda |
1 teaspoon vanilla |
1/2 cup vegetable oil |
5 eggs |
2 1/2 cups shredded unsweetened coconut |
1 lb confectioners' sugar |
1/2 cup unsalted butter |
8 ounces cream cheese, softened |
2 tablespoons low-fat milk (optional) |
1 1/2 cups coarsely chopped pecans |
Directions:
1. Preheat oven to 350ยบ. Grease and flour three 8 round cake pans. Set aside.
2. In a large bowl, cream sugar and butter until light and fluffy.
3. Sift flour and baking soda into mixture and mix well. Add vanilla, buttermilk, and oil; mix until smooth.
4. Separate eggs, placing whites in another bowl. Mix yolks into cake batter one at a time until batter is smooth.
5. Whisk egg whites into stiff (but not dry) peaks: gently fold into batter until fully incorporated.
6. Fold in 1 1/2 cups of coconut.
7. Divide batter among 3 cake pans. Place on middle rack and bake for 25 to 30 minutes, or until golden brown; a toothpick inserted in center should come out dry. Remove pans from oven and let cakes cool.
8. lcing: In a large bowl, beat sugar and butter. Add cream cheese and mix unti1 smooth and fluffy. If icing is too thick, add a littie milk until consistency is spreadable.
9. When cakes have cooled, remove from pans and place one layer on cake plate. Spread 1/3 of icing on the layer. Place another layer on top. Spread another 1/3 of icing on second layer and top with last layer.
10. Spread remaining icing on the top and sides of cake.
11. Sprinkle on pecans and remaining cup of coconut.
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