"Hunger is the best sauce in the world."--Cervantes

Coconut Cream Cake Recipe

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This recipe for Coconut Cream Cake, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheirlie Prophet
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. shortening
1/2 c. margarine
2 C. sugar
5 eggs
2 c. flour
1 tsp. soda
1 c. buttermilk
1 2/3 c. coconut

Filling:
1/2 c. margarine
1 box (1lb.) powder sugar
1/8 tsp. salt
1(8oz.) pkg. cream cheese
1 tsp. vanilla
1/2c. nuts

Directions:
Directions:
Blend shortening and margarine, add sugar gradually and beat until fluffy. Add egg yolks one at a time. Add buttermilk, then sift soda and flour and put into battter. Beat egg whites until stiff. Fold egg whites into batter and add coconut. Pour into 3 9-inch greased and floured pan. Bake at 350 for 25-30 min.

FILLING: Mix margarine and cream cheese. Add sugar and beat until fluffy, and vanilla, salt, coconut and nuts.

 

 

 

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