Coconut Cream Cake
So, I figured I wouldn’t leave you in the dark about what I was eating the other day. I had the pleasure of creating a birthday cake for a friend, and while my cake decorating results were less than stellar, everybody loved the cake. And I am sharing the recipe with you.
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 stick butter, softened
2 cups sugar
1 tsp vanilla
1 cup milk*
1/2 cup chopped pecans
1/4 cup finely shredded coconut
Preheat oven to 350º Combine flour through salt and set aside. Using two small bowls, separate eggs: Place all 4 egg whites in one bowl, and 2 of the yolks in another. Discard the remaining 2 yolks.
In a large bowl, cream butter and sugar. Add egg yolks (2), the vanilla. Add flours and milk, alternately, beginning and ending with the flours. Fold in nuts and coconut.
In using a hand mixer, beat egg whites to stiff peaks. Fold egg whites into batter.
Pour into 3 round cake pans and bake 25 minutes.
For the frosting: combing 1 bock cream cheese, 1/2 stick butter (softened), 1/2 tsp vanilla powder (keeps icing from turning too brown), and 3 1/2 cups powdered sugar. Beat until smooth.
Spread a small amount of frosting on each layer, then stack up your cake and finish the outside with the rest of the frosting. Refrigerate until 30 minutes before serving.
*Since I am off cow pus, I used soymilk and my cake turned out just fine. Regular cows milk or buttermilk can also be used.
I am over at This Blogger Makes Fun of Stuff this week, talking about John Holmes and big, fat weiners. Go on, check it out. You know you wanna.