Coconut Cream Cake
Posted by: Tuddles Thu, 19 Feb 2004, at 3:10 a.m.
2 cups granulated sugar
2 sticks unsalted butter, softened
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 unsweetened flaked coconut
8 ounces cream cheese, softened
1 1/2 pounds confectioners' sugar (about 6 cups), sifted
1 teaspoon pure vanilla extract
2 tablespoons whole milk
1 cup pecan pieces
1. Preheat the oven to 350 F. degrees. Lightly grease and flour three 8-inch
round cake pans.
2. In a large mixing bowl with an electric mixer, cream the granulated sugar
with 1 stick 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.
3. 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.
4. With the electric mixer, in another large mixing bowl (wash and dry the
beaters well first), beat the egg whites until stiff peaks form, then fold them
into the cake batter. Pour the batter evenly into the prepared pans. Bake until
the center springs back when touched, 25 to 30 minutes. Remove from the oven and
cool on wire racks. After the cakes have cooled, invert them onto sheets of
parchment paper. Set aside.
5. With an electric mixer, in another large mixing bowl (wash and dry those
beaters), cream the remaining 1 stick of butter with the cream cheese. Add the
sifted confectioners' sugar, about 1/2 cup at a time, mixing after each
6. Add the vanilla and milk and mix well. Fold in the pecans. Spread a thin
layer of the frosting on top of each cake layer. 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 one 3-layer 8-inch cake.