Coconut Layer Cake

Name: Coconut Layer Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 57 grams butter, softened; 240 milliliters buttermilk; 21 grams flaked coconut, toasted; 480 grams confectioners sugar; 227 grams package cream cheese, softened; 5 eggs, separated; 250 grams all-purpose flour; 1 halve Pecan; 55 grams chopped pecans; 103 grams shortening; 400 grams sugar; 1 teaspoon vanilla extract

Coconut Layer Cake is a dessert that serves 16. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 473 calories, 5g of protein, and 20g of fat. If you have baking soda, pecans, pecan, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy.

Ingredients you will need

Shortening

Butter

Cream

Sugar

Egg

Equipment you will use

Bowl

Add egg yolks and beat well. Stir in vanilla.

Ingredients you will need

Egg Yolk

Vanilla

Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition.

Ingredients you will need

Baking Soda

Buttermilk

All Purpose Flour

Add coconut and pecans. In a small bowl and with clean beaters, beat egg whites until stiff peaks form; gently fold into batter.

Ingredients you will need

Egg Whites

Coconut

Pecans

Equipment you will use

Bowl

Pour into two greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks