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“A delicious cake recipe adapted from a magazine.”
READY IN:
1hr 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350º. Grease and flour three 8" round cake pans. Set aside.
  2. In a large bowl, cream sugar and butter until light and fluffy.
  3. Sift flour and baking soda into mixture and mix well. Add vanilla, buttermilk, and oil; mix until smooth.
  4. Separate eggs, placing whites in another bowl. Mix yolks into cake batter one at a time until batter is smooth.
  5. Whisk egg whites into stiff (but not dry) peaks: gently fold into batter until fully incorporated.
  6. Fold in 1 1/2 cups of coconut.
  7. Divide batter among 3 cake pans. Place on middle rack and bake for 25 to 30 minutes, or until golden brown; a toothpick inserted in center should come out dry. Remove pans from oven and let cakes cool.
  8. lcing: In a large bowl, beat sugar and butter. Add cream cheese and mix unti1 smooth and fluffy. If icing is too thick, add a littie milk until consistency is spreadable.
  9. When cakes have cooled, remove from pans and place one layer on cake plate. Spread 1/3 of icing on the layer. Place another layer on top. Spread another 1/3 of icing on second layer and top with last layer.
  10. Spread remaining icing on the top and sides of cake.
  11. Sprinkle on pecans and remaining cup of coconut.

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