Thanks for joining me this Sunday ! Today’s recipe is a true Southern Classic that my Aunt Judy makes for every special occassion in out gamily so here is her recipe;
Southern Coconut Cake
Cake
2 1/4 C Cake flour
1/2 C oil
1/2 C soften Butter
2 C Sugar
5 Eggs , separated
1 tsp baking powder
1/2 baking soda
1/4 tsp salt
1/ C Buttermilk
2 C sweetened Chopped Coconut
1 tsp Coconut extract
1/2 tsp Vanilla extract
1/4 tsp almond extract
1/4 tsp Cream of tarter
Icing
11 oz cream cheese/ softened
2/3 C Butter soften
4 1/3 C Confections Sugar
2 C sweetened Coconut, toasted
1 1/4 tsp Coconut extract
Preheat oven : 325 degrees
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition.
Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Dessert Table:
Happy Easter and enjoy your day with your family….. Lisa
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Happy Easter, Lisa. I hope you had a wonderful day!
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