Coconut Cream Cake

TOTAL TIME: 1 hr 5 min
Prep: 25 min
Inactive Prep: --
Cook: 40 min
YIELD: one 8-inch cake
LEVEL:

ingredients

FOR CAKE BATTER:
  • 2 cups sugar
  • 1/2 cup butter, at room temperature
  • 1/2 cup vegetable oil
  • 5 eggs, separated
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 cup ground pecans
  • 1 cup buttermilk
  • 1 cup freshly grated coconut
FOR FROSTING:
  • 1/2 cup butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 1/2 pounds powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • 1 cup pecan pieces
  • 1 cup freshly grated coconut
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Preheat the oven to 350 degrees.

    Lightly grease and flour three 8-inch cake pans. Using an electric mixer, cream the sugar and butter. With the mixer running, add the oil and incorporate thoroughly. Add the egg yolks, one at a time, beating well after each yolk. In a separate bowl, sift the flour and baking soda together. Add the ground pecans to the flour mixture. Alternately add the flour mixture and buttermilk to the egg mixture. Mix thoroughly. Fold in the coconut. Using an electric mixer, in a separate bowl, beat the egg whites until stiff. Fold the egg whites into the batter. Pour the batter into the prepared pans. Bake the cakes for about 25 to 30 minutes or until the center of each cake is set. Remove the cakes from the oven and cool on a wire cake. After the cakes have cooled, invert each cake onto a piece of parchment paper. Set the cakes aside. To make the frosting, use an electric mixer to cream the butter and cream cheese. Add the powdered sugar, vanilla and milk. Mix well. Fold in the pecan pieces. Spread a thin layer of the frosting on top of each cake. Place the layers of cake on top of each other. Ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the coconut.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.