Coconut Layer Cake - Taste of Home |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 16 |
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I have made this for a fomer co-worker's b-day many times. Line the pans with parchment paper for easy removal or bake cake in a 13 x 9-in pan. When I make a two-layer cake, I add extra powder sugar to the frosting so I can have a nice thick frosting layer between the two cake layers. Ingredients:
3/4 cup butter, softened (divided,1/2 c. for cake & 1/4 c. for frosting) |
1/2 cup shortening |
2 cups sugar |
5 eggs, separated |
2 cups flour, all-purpose |
1 teaspoon baking soda |
1 cup buttermilk |
2 teaspoons vanilla extract (divided, 1 tsp for cake & 1 tsp for frosting) |
2 1/4 cups flaked coconut (divided. 2 c. for cake & 1/4 for decorating) |
1/2 cup pecans, chopped (or walnuts, plus extra for decorating) |
1 (8 ounce) package cream cheese, softened |
4 cups confectioners' sugar (1 lb) |
Directions:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks and beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans/walnuts. In a small mixing bowl, beat egg whites until stiff; gently fold into batter. Pour into two greased and floured 9-in round cake pans. Bake at 350 degrees for 40 mins or until a wooden pick inserted near the center comes out clean. Cool 10 mins in pans before removing to wire tacks; cool completely. For frosting, beat cream cheese, sugar, butter and vanilla until smooth and creamy. Spead between layers and over top and sides of cake. Sprinkle with coconut; garnish with pecans/walnuts.
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