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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 18 |
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Sweet, cream cheese frostings served atop tender cakes make luscious desserts. And Joanne Brininstoolâs take on a classic is a perfect example. The moist treat from the Austin, Texas cook features a hint of coconut and nutty pecans with a moist and creamy frosting. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
1-1/2 cups sugar |
5 eggs, separated |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
1 cup flaked coconut |
1 cup chopped pecans |
frosting: |
1 package (8 ounces) cream cheese, softened |
1/4 cup butter, softened |
1 teaspoon vanilla extract |
3-3/4 cups confectioners' sugar |
1/2 cup chopped pecans, toasted |
Directions:
1. In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk.
2. In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator. Yield: 18 servings.
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