Creamy Coconut Cake
"Ooooh"
- Ready In:
- 50mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 1⁄2 cup canola oil
- 1⁄2 cup butter, softened
- 2 cups sugar
- 5 eggs, separated
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2⁄3 cup flaked coconut
- 1⁄4 teaspoon cream of tartar
- icing
- 8 ounces cream cheese, softened
- 1⁄2 cup butter, softened
- 16 ounces powdered sugar, sifted
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1⁄2 cup flaked coconut
- 1⁄2 cup pecans, chopped
directions
- Preheat oven to 350.
- Grease and flour 3 9" cake pans.
- Cream shortening, butter and sugar until light and fluffy.
- Add egg yolks, one at a time, beating well after each one.
- Combine flour, baking soda and salt and add it to the creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat well after each addition.
- Stir in vanilla and coconut.
- Beat egg whites (at room temp) until frothy. Add cream of tarar and beat until stiff but not dry.
- Fold egg whites into the batter.
- Pour into prepared pans and bake for 25-30 minutes.
- Cool in pans 10 minutes.
- ICING: beat cream cheese and butter until light and fluffy.
- Gradually add sugar and beat until smooth.
- Add vanilla and salt.
- Stir in coconut and pecans.
- Ice cake and store in fridge.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
