Coconut Cream Cake
Coconut Cream Cake is an moderately easy dinner. Made with 1/2 c. shortening, 1/2 c. oleo, 1 c. buttermilk, 5 eggs, separated and 1 tsp. soda, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Blend shortening and oleo together in large mixing bowl on medium speed.
Gradually add sugar.
Beat until fluffy.
Add egg yolks, one at a time.
Beat well.
Sift flour and soda.
Add gradually to mixture alternating with buttermilk.
Begin and end with flour.
Add coconut.
Beat egg whites until stiff peaks form. Fold into batter.
Pour into 3 greased and floured pans.
Bake at 350Β° for 20 to 25 minutes.
Cool and frost.
π· Perfect Pairings
Complete your meal with these
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