Coconut Cream Cake
Coconut Cream Cake is an moderately easy dinner. Made with 1 tsp. salt, 1/2 c. margarine, 1/2 c. shortening, 2 c. sugar (add 1/3 c.) and 5 eggs, separated, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Blend shortening and margarine together in large mixer bowl on medium high speed.
Add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Sift flour and soda together; add alternately with buttermilk, beginning and ending with flour mixture.
Add 1 2/3 cups coconut to cake batter.
Beat egg whites until stiff peaks form; fold into batter.
Pour into 3 greased and floured 9-inch cake pans.
Bake in a 350Β° oven for 25 to 30 minutes.
Frost cake with filling.
(This is good as a sheet cake.)
π· Perfect Pairings
Complete your meal with these
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