Coconut Cream Cake
Coconut Cream Cake is an moderately easy dinner. Made with 1/2 c. oleo, 2 1/2 c. sugar, 2 c. all-purpose flour, 1 c. buttermilk and 1 2/3 c. coconut, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
In large mixing bowl, beat with mixture until fluffy the oleo, Crisco and sugar.
Separate egg yolks and add to previous mixture. (Beat the egg whites until stiff and set aside.)
Sift together and add the flour and soda by hand (will be stiff).
Blend in then beat well with mixer the buttermilk and salt.
Mix by hand the coconut and vanilla.
Fold in gently by hand the egg whites and bake in 3 or 4 round greased and floured pans at 350Β° for 25 to 30 minutes.
π· Perfect Pairings
Complete your meal with these
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