coconut cream cake by susan
(2 ratings)
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.
(2 ratings)
yield
15 serving(s)
prep time
20 Min
cook time
35 Min
Ingredients For coconut cream cake by susan
- CAKE
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1 cbutter, softened
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2 csugar
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5 lgeggs, separated
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1 cbuttermilk (do not use powdered)
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2 call purpose flour
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1 tspbaking soda
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1 cflaked coconut
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1/2 cchopped pecans
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1 tspvanilla
- FROSTING
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4 ozcream cheese, softened (1/2 large package)
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1/4 cheavy whipping cream
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1/2 cbutter, softened
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1 lbbox powdered sugar (or more)
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1 tspvanilla
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1/2 cflaked coconut (optional)
How To Make coconut cream cake by susan
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1Preheat oven to 350°F. Grease and flour three (3) 8-inch cake pans.
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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.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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