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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a very nice cake recipe. I got it from one of Emeril's cookbooks. My neighbor loves coconut so I made this for him and he said it was one of the best coconut cakes he has ever tasted. Thank you Emeril. Ingredients:
2 cups granulated sugar |
2 sticks unsalted butter softened |
1/2 cup vegetable oil |
5 large eggs separated |
2 cups bleached all-purpose flour |
1 teaspoon baking soda |
1/2 cup ground pecans |
1 cup buttermilk |
2 cups unsweetened flaked coconut |
8 ounces cream cheese softened |
1-1/2 pounds confectioners' sugar sifted |
1 teaspoon pure vanilla extract |
2 tablespoons whole milk |
1 cup pecan pieces |
Directions:
1. Preheat oven to 350.
2. Lightly grease and flour three 8-inch round cake pans.
3. In a large mixing bowl with an electric mixer cream sugar and 1 stick butter.
4. With mixer running add oil in a steady stream.
5. Add egg yolks one at a time beating well after each addition.
6. Sift flour and baking soda together in a medium mixing bowl.
7. Add ground pecans and mix.
8. Alternately add flour mixture and buttermilk to batter mixing well.
9. Fold in 1 cup of the coconut.
10. With mixer in large mixing bowl with clean beaters beat whites until stiff peaks form.
11. Fold into cake batter then pour batter evenly into prepared pans.
12. Bake until center springs back when touched about 30 minutes.
13. Remove from oven and cool on wire racks.
14. After cakes have cooled invert onto sheets of parchment paper then set aside.
15. With mixer in large bowl with clean beaters cream remaining butter with cream cheese.
16. Add sifted confectioners' sugar 1/2 cup at a time mixing after each addition.
17. Add vanilla and milk then mix well and fold in pecans.
18. Spread a thin layer of the frosting on top of each cake layer.
19. Place layers of cake on top of each other and ice sides of cake with remaining frosting.
20. Sprinkle top of cake with remaining coconut.
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