Coconut Cream Cake

Submitted by Nancy G.

"A delicious cake recipe adapted from a magazine."

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Serves: 8-10

ingredients

• Cake

• 2 cups sugar
• 1⁄2 cup unsalted butter
• 1 cup buttermilk
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1⁄2 cup vegetable oil
• 5 eggs
• 2 1⁄2 cups shredded unsweetened coconut

• Icing

• 1 lb confectioners' sugar
• 1⁄2 cup unsalted butter
• 8 ounces cream cheese, softened
• 2 tablespoons low-fat milk (optional)
• 1 1⁄2 cups coarsely chopped pecans

directions

1. Preheat oven to 350º. Grease and flour three 8" round cake pans. Set aside.
2. In a large bowl, cream sugar and butter until light and fluffy.
3. Sift flour and baking soda into mixture and mix well. Add vanilla, buttermilk, and oil; mix until smooth.
4. Separate eggs, placing whites in another bowl. Mix yolks into cake batter one at a time until batter is smooth.
5. Whisk egg whites into stiff (but not dry) peaks: gently fold into batter until fully incorporated.
6. Fold in 1 1/2 cups of coconut.
7. Divide batter among 3 cake pans. Place on middle rack and bake for 25 to 30 minutes, or until golden brown; a toothpick inserted in center should come out dry. Remove pans from oven and let cakes cool.
8. lcing: In a large bowl, beat sugar and butter. Add cream cheese and mix unti1 smooth and fluffy. If icing is too thick, add a littie milk until consistency is spreadable.
9. When cakes have cooled, remove from pans and place one layer on cake plate. Spread 1/3 of icing on the layer. Place another layer on top. Spread another 1/3 of icing on second layer and top with last layer.
10. Spread remaining icing on the top and sides of cake.
11. Sprinkle on pecans and remaining cup of coconut.