coconut cream cake by susan
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.
prep time
20 Min
cook time
35 Min
method
---
yield
15 serving(s)
Ingredients
- CAKE
- 1 cup butter, softened
- 2 cups sugar
- 5 large eggs, separated
- 1 cup buttermilk (do not use powdered)
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 cup flaked coconut
- 1/2 cup chopped pecans
- 1 teaspoon vanilla
- FROSTING
- 4 ounces cream cheese, softened (1/2 large package)
- 1/4 cup heavy whipping cream
- 1/2 cup butter, softened
- 1 pound box powdered sugar (or more)
- 1 teaspoon vanilla
- 1/2 cup flaked coconut (optional)
How To Make coconut cream cake by susan
-
Step 1Preheat oven to 350°F. Grease and flour three (3) 8-inch cake pans.
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Step 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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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