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Ingredients
| salted butter: 16 Tbl (softened) |
| granulated sugar: 2 cups |
| vanilla extract: 1 Tbl |
| eggs: 4 (large//separated) |
| baking powder: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| salt: 1 dash |
| buttermilk: 1 cup |
| coconuts (shredded): 1 cup |
| cream of tartar: 1 tsp |
| cream cheese: 8 oz (softened) |
| salted butter: 4 Tbl (softened) |
| powdered sugar: 1 lb |
| coconuts (shredded): 1 1/2 cups |
Coconut Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
7 serving(s)
Tags
- Cake:.
- Cream together butter and sugar.
- Add vanilla, and egg yolks one at a time.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the flour mixture to butter mixture alternating with the buttermilk.
- Beat well after each addition and end with dry ingredients.
- Add the coconut and beat on low speed.
- In separate bowl, beat the egg whites until frothy; add cream of tartar.
- Beat until stiff peaks.
- Fold egg whites into batter.
- Pour into 2 greased and floured cake pans.
- Bake at 350 for 25-30 minutes.
- Cool inverted on wire racks for 10 minutes.
- Frosting:.
- Put cream cheese and butter in large bowl and beat until smooth.
- Beat in powdered sugar.
- Gently fold 1 cup coconut into cream cheese mixture.
- Frost cake and top with remaining 1/2 cup coconut.