Coconut Layer Cake Recipe
Coconut Layer Cake is a luscious cake that any lover of coconut cannot afford to miss out on ! Specially watch out for crunchy coconut flakes when you bite into this cake with cream-stuffed layers and coconut garnish. Treat your taste buds to this Coconut Layer Cake and let me know if they are pestering you for more of it !
Ingredients
All cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
2 cups flaked coconut
1/2 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
4 cups (1 pound) confectioners' sugar
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup flaked coconut, toasted
Pecan halves
Directions
In a large mixing 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.
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° for 40 minutes or until a wooden pick inserted near the center comes out clean.
Cool 10 minutes in pans before remov ing to wire racks; cool completely.
For frosting, beat cream cheese, sugar, butter and vanilla until smooth and creamy.
Spread between layers and over top and sides of cake.
Sprinkle with coconut-garnish with pecans.
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.
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° for 40 minutes or until a wooden pick inserted near the center comes out clean.
Cool 10 minutes in pans before remov ing to wire racks; cool completely.
For frosting, beat cream cheese, sugar, butter and vanilla until smooth and creamy.
Spread between layers and over top and sides of cake.
Sprinkle with coconut-garnish with pecans.
