Almond Coconut 3-Layer Cake With Coconut Frosting

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Total Time
55mins
Prep
30 mins
Cook
25 mins

Be prepared everyone will be asking you for this recipe after they try it! the cake can be made without the almond extract but I think it is better with it.

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Ingredients

Nutrition

Directions

  1. Set oven to 350°F.
  2. Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
  3. In a medium bowl, beat egg whites until stiff, but not dry; set aside.
  4. In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
  5. Add in yolks (one at a time) beating well after each addition.
  6. In a bowl, sift flour and baking soda together.
  7. Add to the egg yolk mixture alternating with buttermilk.
  8. Add in coconut and nuts; beat well.
  9. Fold in beaten egg whites with a spatula.
  10. Divide the batter evenly between the three cake pans.
  11. Bake for 25 minutes, or until cake tests done.
  12. Place the pans on a wire rack to cool.
  13. 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.
  14. Allow to cool completely before frosting.
  15. For frosting: Cream together the cream cheese and butter until fluffy.
  16. Gradually beat in the powdered sugar (this takes about 5 minutes).
  17. 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.
  18. Stir in 3/4 cup coconut and 3/4 cups pecans.
  19. Frost and fill cake.
  20. Sprinkle the top with reserved coconut.