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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I got this recipe from my great aunt Edna. She made this for our family reunion. This is a very good coconut cake everyone raved over this cake at the reunion. Ingredients:
16 tablespoons butter, softened |
2 cups sugar |
1 tablespoon vanilla |
4 large eggs (separated) |
1 teaspoon baking powder |
2 cups flour |
1 teaspoon baking soda |
1 pinch salt |
1 cup buttermilk |
1 cup shredded coconut |
1 teaspoon cream of tartar |
8 ounces cream cheese, softened |
4 tablespoons butter, softened |
1 lb powdered sugar |
1 1/2 cups shredded coconut |
Directions:
1. Cake:.
2. Cream together butter and sugar.
3. Add vanilla, and egg yolks one at a time.
4. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add the flour mixture to butter mixture alternating with the buttermilk.
6. Beat well after each addition and end with dry ingredients.
7. Add the coconut and beat on low speed.
8. In separate bowl, beat the egg whites until frothy; add cream of tartar.
9. Beat until stiff peaks.
10. Fold egg whites into batter.
11. Pour into 2 greased and floured cake pans.
12. Bake at 350 for 25-30 minutes.
13. Cool inverted on wire racks for 10 minutes.
14. Frosting:.
15. Put cream cheese and butter in large bowl and beat until smooth.
16. Beat in powdered sugar.
17. Gently fold 1 cup coconut into cream cheese mixture.
18. Frost cake and top with remaining 1/2 cup coconut.
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