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

Coconut Layer Cake Recipe

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This recipe for Coconut Layer Cake is from OUR RECIPE BOX, 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 butter (softened)
1/2 c shortening
2 c sugar
5 eggs, separated
2 c flour
1 t baking soda
1 c buttermilk
1 t vanilla extract
2 c flaked coconut
1/2 c pecan (chopped)

Frosting
1 pkg (8oz) cream cheese, (softened)
4 c powdered sugar
1/4 c butter (softened)
1 t vanilla extract
1/4 c flaked coconut, toasted
Pecan halves
Directions:
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 small mixing bowl, beat egg whites until stiff; gently fold into batter. Pour into 2 greased and floured 9" round cake pans. Bake at 350º for 40 min. or until a tooth pick inserted near the center comes out clean. Cool 10 min in pans before removing to wire racks; cool completely.

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.
Number Of Servings:
Number Of Servings:
12-16
Personal Notes:
Personal Notes:
I served this as a cake and also made 2 cake rolls with the recipe. Served the cake rolls at a dinner for Brother and Sister Grabher our CO in 2002.

 

 

 

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