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Coconut Spice Cake Recipe

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

Jayme L. Logue
Added: Sunday, November 18, 2007


1 c. vegetable oil
1 c. firmly packed brown sugar
1 c. sugar
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. buttermilk
1 tsp. vanilla extract
2 c. flaked coconut(divided)
1 c. chopped pecans
Cream cheese frosting
Pecan halves

Cream Cheese Frosting:
1 pkg. cream cheese
1/4 c. butter (softened)
1 (16 oz.) pkg. powdered sugar (sifted)
1 c. chopped nuts

Combine oil, brown sugar and sugar; beat well. Add eggs, one at a time, beating well after each addition. Combine flour, salt, baking soda, cinnamon and nutmeg; add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla, 1 c. flaked coconut and chopped pecans. Pour batter into 2 greased and floured 9-in. round cake pans. Bake at 350 for about 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool cake layers in pans 10 minutes. Remove layers from pans; cool on wire racks.

Cream cheese frosting:
Combine cream cheese and butter, beating well until light and fluffy. Add powdered sugar; beat until smooth. Stir in chopped pecans. Spread cream cheese frosting between layers and on top and sides of cake. Sprinkle top and sides with 1 c. coconut, and gently press into frosting. Garnish with pecan halves.




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