Ingredients: |
Ingredients: 1 stick margarine or butter
1/2 cup solid veg. shortening
2 cups sugar
2 cups flour
1 tsp baking soda
1 cup buttermilk
5 egg yolks
1 tsp vanilla
1/2 tsp salt
1 cup of UNSWEETENED flake coconut, lightly chopped into small bits in food processor
1 cup chopped nuts, optional
5 egg whites, stiffly beaten
FROSTING
1 8 oz. block of cream cheese
1 stick of margarine or butter
1 tsp vanilla
1 box confectioners sugar, sifted w/ strainer
1/2 to 3/4 cup unsweetened flaked coconut (lighty chopped in blender or food processor. Not too fine!)
Chopped nuts, if desired
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Directions: |
Directions:1) Preheat oven to 350 degrees. Line bottom of 3 (8 inch cake pans) with parchment paper, and coat the sides of pans with shortening and flour to prevent cake from sticking.
2) Cream shortening, butter, and sugar. Add egg yolks and vanilla, combining briefly.
3) In separate bowl, combine flour, salt, and soda. Incorporate into wet mixture, alternating with buttermilk. Use mixer as little as possible to avoid a tough cake. Stir in coconut (and nuts, if desired).
4) Using whisk attachment on mixer, beat egg whites in separate glass or metal bowl until soft peaks form.
5) Gently fold the egg whites into the cake batter, using a rubber spatula. Do NOT over mix!
6) Divide batter among the 3 cake pans and bake for 25-35 minutes (check doneness with a toothpick). Let cool for 5-10 min before taking out of pans and cooling on wire rack.
6) For frosting, cream room temperature cream cheese and butter together in small mixing bowl. Add vanilla.
7) Slowly add the confectioners sugar, until icing consistency.
8) Stir in coconut (and nuts, if desired). Spread on cake.
9) Sprinkle extra coconut flakes on top of cake. |
This recipe for Moist Coconut Cake from Scratch is from