BEST LAYER CAKE RECIPE RECIPES

Name: Coconut Layer Cake
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 16 servings.
Ingredients: 5 large eggs, separated; 1/2 cup butter, softened; 1/2 cup shortening; 2 cups sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1 cup buttermilk; 2 cups sweetened shredded coconut; 1/2 cup chopped pecans; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 4 cups confectioners' sugar; 1 teaspoon vanilla extract; 1/4 cup sweetened shredded coconut, toasted; Pecan halves, optional

COCONUT LAYER CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Coconut Layer Cake Recipe: How to Make It - Taste of Home image

This coconut layer cake recipe is my specialty. It's particularly wonderful for wedding or baby showers. —Marilyn Dick, Centralia, Missouri

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 17

Ingredients

5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
2 cups sweetened shredded coconut
1/2 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup sweetened shredded coconut, toasted
Pecan halves, optional

Steps:

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Meanwhile, line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves if desired. Store in refrigerator.

Nutrition Facts : Calories 571 calories, FatContent 28g fat (15g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 239mg sodium, CarbohydrateContent 75g carbohydrate (62g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

COCONUT LAYER CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Coconut Layer Cake Recipe: How to Make It - Taste of Home image

This coconut layer cake recipe is my specialty. It's particularly wonderful for wedding or baby showers. —Marilyn Dick, Centralia, Missouri

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 17

Ingredients

5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
2 cups sweetened shredded coconut
1/2 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup sweetened shredded coconut, toasted
Pecan halves, optional

Steps:

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Meanwhile, line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves if desired. Store in refrigerator.

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