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Ingredients
| salted butter: 1/2 cup |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 2 cups |
| eggs: 5 (seperated) |
| baking soda: 1 tsp |
| vanilla extract: 1 tsp |
| buttermilk: 1 cup |
| cake flour: 2 cups |
| coconuts (shredded): 1 cup |
| pecans (chopped): 1 cup |
| cream cheese: 1 lb |
| salted butter: 1/2 stick (softened) |
| powdered sugar: 2 lbs |
| vanilla extract: 5 1/2 tsp |
| pecans (chopped): 1 cup |
Birthday Cream Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
13 serving(s)
Tags
- Cream butter and shortening.
- Add sugar gradually, beating well.
- Add egg yolks; mix thoroughly.
- Add baking soda and vanilla to buttermilk.
- Beat egg whites until stiff peaks form.
- Alternate adding flour and buttermilk to sugar mixture.
- Beat slowly.
- Ad coconut and pecans.
- Mix well.
- Fold in beaten egg whites.
- Pour batter into 3 greased 8 inch round cake pans.
- Bake at 350 for 4o minutes, or until done.
- To prepare frosting, cream together cream cheese and butter.
- Gradually add sugar.
- Beat well.
- Add vanilla.
- Continue beating until frosting is creamy.
- Stir in pecans.
- Frost between layers of cake, then the tops and sides.