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. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
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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