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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Coconut Cream Cake Recipe

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This recipe for Coconut Cream Cake is from The Shannon Family 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:  
1/2 C. Shortening
1/2 C. Margarine, softened
2 C. Sugar
5 Eggs, separated
2 C. Sifted Flour
1 tsp. Baking Soda
1 C. Buttermilk
Lg. Bag Baker’s Flake Coconut (1-2/3 cup for cake, 1 cup for filling)

Frosting:
1/2 C. Margarine
8 oz. Pkg. Cream Cheese, softened
1 Box Powdered Sugar, sifted
1 tsp. Vanilla
1/8 tsp. Salt
1/2 to 1 C. Pecans, chopped
Directions:
Directions:
Preheat oven to 350°.

Cake Batter:
In large bowl blend shortening and margarine together. Add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Sift flour and soda together; add alternately with buttermilk, beginning and ending with flour mixture. Add 1-2/3 cups coconut to cake batter. In a separate bowl, beat egg whites until stiff peaks form, fold into batter. Pour into 3 greased and floured 9-inch cake pans. Bake for 25-30 minutes. Cool. Frost with filling.

Frosting:
Mix margarine and cream cheese together. Gradually add powdered sugar and continue beating until smooth and fluffy. Add vanilla and salt. Spread between layers and top of cake. Use 1 cup coconut and chopped pecans to garnish.

 

 

 

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