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eggs white sugar butter shortening almond flour baking soda buttermilk flaked coconut nuts Frosting cream cheese butter sugar flaked coconut vanilla cream
Viewed: 52 - Published at: 3 years agoIngredients
- 5 eggs, separated
- 2 cups white sugar
- 1/2 cup butter, softened
- 1/2 cup Crisco shortening (plain)
- 1 -2 teaspoon almond extract
- 2 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut, packed
- 1 cup chopped nuts
- FROSTING
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 3 cups confectioners' sugar
- 1 cup flaked coconut
- 1 teaspoon vanilla
- half-and-half cream
Method
- Set oven to 350°F.
- Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
- In a medium bowl, beat egg whites until stiff, but not dry; set aside.
- In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
- Add in yolks (one at a time) beating well after each addition.
- In a bowl, sift flour and baking soda together.
- Add to the egg yolk mixture alternating with buttermilk.
- Add in coconut and nuts; beat well.
- Fold in beaten egg whites with a spatula.
- Divide the batter evenly between the three cake pans.
- Bake for 25 minutes, or until cake tests done.
- Place the pans on a wire rack to cool.
- Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
- Allow to cool completely before frosting.
- For frosting: Cream together the cream cheese and butter until fluffy.
- Gradually beat in the powdered sugar (this takes about 5 minutes).
- To achieve the spreading consistency you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
- Stir in 3/4 cup coconut and 3/4 cups pecans.
- Frost and fill cake.
- Sprinkle the top with reserved coconut.
