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Cream Cake with Coconut & Pecans
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Brief Description
Makes a wonderful Holiday Dessert.
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Main Ingredient
Flour
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Category: Desserts
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Cuisine: American
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Prep Time: 40 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: doriskeen
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Posted On: Aug 14, 2012
Number of Servings:
Ingredients:
- 1/3 cups - Shortening
- 1/2 cups - Butter softened
- 1 teaspoons - Vanilla
- 3/4 cups - Sugar
- 4 whole - Eggs separated
- 3/4 cups - Buttermilk or Sour Milk*
- 3 1/2 ounces - Coconut chopped, flaked
- 1 cups - Pecans finely chopped
- 16 ounces - Cream Cheese softened
- 1/2 cups - Butter softened
- 2 teaspoons - Vanilla
- 7 cups - Powdered Sugar
- 1 3/4 cups - Flour
- 1 1/2 teaspoons - Baking Powder
- 1/4 teaspoons - Baking Soda
Directions:
Grease and lightly flour three 8" x 1-1/2" round baking pans.
Combine flour, baking powder, and baking soda. Set aside. In a large bowl, beat butter and shortening on high for 30 seconds or until combined. Add sugar and vanilla, beating until combined. Add egg yolks and beat well. Alternately add flour mixture and buttermilk, beating well after each addition but only until combined. Stir in coconut and pecans.
Wash beaters thoroughly. In a medium bowl beat egg whites on high until stiff peaks form. Stir 1/3 of egg whites into batter. Then gently fold in the remaining egg whites. Pour into prepared pans. Bake at 350° for 25-30 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then remove from pans and cool completely.
Frosting:
Beat cream cheese with butter and vanilla until fluffy. Gradually add 3-1/2 cups of powdered sugar and beat well. Gradually beat in another 3-1/4 to 4 cups of powdered sugar until frosting is of spreading consistency. Frost cooled cake.
*For sour milk, place 2 teaspoons of lemon juice or vinegar in measuring cup. Add enough milk to make 3/4 cups.
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