Coconut Cream Cake
A splendid three-layer coconut cream cake.
2 cups granulated sugar
1 cup unsalted butter, softened - divided use
1/2 cup vegetable oil
5 large eggs, separated
2 cups bleached all-purpose flour
1 teaspoon baking soda
1/2 cup ground pecans
1 cup buttermilk
2 cups sweetened flaked coconut - divided use
1 (8-ounce) package cream cheese, softened
About 6 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 tablespoons milk
1 cup pecans, finely chopped
- Preheat the oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans.
- In a large mixing bowl with an electric mixer, cream the sugar with 1/2 cup of the butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition.
- Sift the flour and baking soda together into a medium-size mixing bowl. Add the ground pecans and mix. Alternately add the flour mixture and the buttermilk to the batter, mixing well. Fold in 1 cup of the coconut.
- In another large mixing bowl, beat the egg whites until stiff peaks form, then gently fold them into the cake batter. Pour the batter evenly into the prepared cake pans.
- Bake for 25 to 30 minutes or until the center springs back when lightly touched. Remove from the oven and cool for 10 minutes on wire racks. Remove cakes from pans and cool completely.
- In large bowl, cream the remaining 1/2 cup butter with the cream cheese. Add the powdered sugar and mix well. Add the vanilla and milk and mix until of spreading consistency. (Add a few drops more milk, if needed.) Fold in the pecans.
- Spread a thin layer of the frosting on top of each cake layer. (Note: Place the two bottom cake layers rounded-side down. Place the top cake layer round-side up). Place the layers of cake on top of each other and ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the remaining 1 cup coconut.
Makes 12 servings.