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Southern Lane Cake Recipe

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This recipe for Southern Lane Cake is from First Purchase Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 3/4 cups granulated sugar, divided
2 cups (4 sticks) butter, softened, divided
1 1/3 cups milk, divided
1 teaspoon vanilla extract
3 cups plus 1 tablespoon all-purpose flour, divided
1 tablespoon baking powder
3 egg whites, stiffly beaten
8 egg yolks, beaten
2 cups shredded unsweetened coconut
1 cup chopped pecans
Directions:
Directions:
1 Preheat oven to 325ºF. Grease and flour three 9-inch round cake pans.
2 Combine 13/4 cups granulated sugar and 1 cup butter in a large bowl. Beat with an electric mixer set at medium speed until light and fluffy. Add 1 cup milk and vanilla extract and mix well.
3 Sift 3 cups flour and baking powder into a medium bowl. Add to butter mixture and mix well. Fold in egg whites. Spoon into prepared cake pans.
4 Bake layers until a toothpick inserted in centers comes out clean, about 20 to 25 minutes. Cool in the pans for 10 minutes. Transfer layers to wire racks to cool completely.
5 Combine remaining granulated sugar, remaining butter, egg yolks, remaining milk and remaining flour in a double boiler. Cook, stirring continually, until thickened, about 8 minutes. Remove from heat. Stir in coconut and pecans. Let stand to cool. Spread between the layers and over the top of the cake.
Number Of Servings:
Number Of Servings:
16

 

 

 

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