Coconut Cream Cake by Susan

Susan Feliciano

By
@frenchtutor

Another really good cake from my friend Susan.
This cake should probably be refrigerated if you don't eat it all the first night, because of the cream cheese and cream in the frosting.

Rating:
★★★★★ 2 votes
Comments:
Serves:
15
Prep:
20 Min
Cook:
35 Min

Ingredients

CAKE

1 c
butter, softened
2 c
sugar
5 large
eggs, separated
1 c
buttermilk (do not use powdered)
2 c
all purpose flour
1 tsp
baking soda
1 c
flaked coconut
1/2 c
chopped pecans
1 tsp
vanilla

FROSTING

4 oz
cream cheese, softened (1/2 large package)
1/4 c
heavy whipping cream
1/2 c
butter, softened
1 lb
box powdered sugar (or more)
1 tsp
vanilla
1/2 c
flaked coconut (optional)

Step-By-Step

1Preheat oven to 350°F. Grease and flour three (3) 8-inch cake pans.
2In mixing bowl, cream the butter. Beat in sugar; add egg yolks and continue beating until just mixed. Add buttermilk, then mix in flour and soda at low speed. Add coconut, pecans, and vanilla until mixed well.
3In another mixing bowl, beat egg whites with electric mixer until stiff. Fold egg whites into cake batter. Pour into the prepared pans. Bake 30-35 minutes, until top springs back lightly when touched. Cool 10 minutes in pans, then remove to rack to finish cooling.
4To make frosting: With electric mixer, cream together the cream cheese, whipping cream, and butter. Slowly add the powdered sugar, beating well. Add the vanilla. Frost between, on top, and sides of the 3 cake layers. Sprinkle with coconut on top if desired.

About this Recipe

Course/Dish: Cakes
Hashtags: #coconut, #creamcheese