Almond Coconut 3-Layer Cake With Coconut Frosting

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READY IN: 55mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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