Coconut Pecan Layer Cake
Coconut Pecan Layer Cake is an moderately easy dinner. Made with 2 cups red band self rising flour, 2 cups sugar, 1 cup shortening, 1 cup buttermilk and 5 eggs, separated, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Heat oven to 350Β°. Grease and flour 3 round 9 x 1- 1/2 inch round pans.
Beat flour, sugar, shortening, buttermilk, egg yolks and vanilla in large bowl on low speed, scraping bowl constantly for 30 seconds.
Beat on high speed, scraping bowl occasionally for 2 minutes.
Beat in egg whites on high speed, scraping bowl occasionally, for 2 minutes.
Stir in coconut and pecans.
Pour into cake pans.
Bake 30 to 35 minutes or until cake springs back up when touched lightly in the center.
Cool 10 minutes, remove from pans.
Cool completely.
Fill layers and frost top and sides of cake with cream cheese pecan frosting.
Garnish with pecan halves.
Store in refrigerator.
π· Perfect Pairings
Complete your meal with these
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