Coconut Cream Cake

  1. Preheat the oven to 350F.
  2. Spray the cake pans with cooking spray and lightly dust with flour.
  3. eparate the egg whites from the yolks in two separate bowls.
  4. With an electric mixer, beat the egg whites in a large bowl until they form stiff peaks.
  5. In a large mixing bowl, beat the egg yolks with the sugar until they are a pale butter-colored yellow.
  6. Combine the butter, shortening, and buttermilk together and blend with the mixer.
  7. Add the baking soda to the buttermilk to dissolve.
  8. Add the buttermilk mixture, flour and extracts to the egg yolk mixture and mix with the electric mixer until smooth.
  9. Gently fold the egg whites and coconut into the smooth mixture.
  10. Divide the batter evenly into the three prepared pans.
  11. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.
  12. Remove the cakes from the oven and let stand 10 minutes to cool before removing from the pans.
  13. While the cakes are cooling, make the frosting.
  14. Mix the cream cheese and butter together with the electric mixer in a large bowl.
  15. Gradually beat in the confectioners sugar and extracts until well blended.
  16. Gently fold in the coconut.
  17. Stack the cake layers on top of each other, spreading the frosting between each layer and on the top and sides of the cake.

eggs, sugar, butter, shortening, buttermilk, baking soda, flour, vanilla, coconut, coconut flakes, cream cheese, unsalted butter, confectioners sugar, vanilla, coconut, coconut flakes, cake pans, mixer

Taken from www.cookstr.com/recipes/coconut-cream-cake (may not work)

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