Coconut-Pecan Layer Cake
Coconut-Pecan Layer Cake is an moderately easy dinner. Made with 2 c. sifted flour, 1 tsp. baking soda, 1/2 c. butter or regular margarine, 1/2 c. shortening and 2 c. sugar, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Sift together flour and baking soda; set aside.
Cream together butter, shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed.
Add egg yolks; beat well.
Blend in vanilla.
Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition, using electric mixer at low speed.
Stir in coconut and pecans.
Beat egg whites in another bowl until stiff peaks form, using electric mixer at high speed.
Fold into cake batter.
Pour batter into 3 greased and waxed paper-lined 9-inch round cake pans.
Bake in 350Β° oven 25 minutes or until cake tester or wooden pick inserted in center comes out clean.
Cool in pans on racks 10 minutes.
Remove from pans; cool on racks.
Spread the top of one layer with Creamy Pecan Frosting.
Place second layer on top. Spread with frosting.
Top with third layer.
Frost sides and top of cake with frosting.
Makes 12 servings.
π· Perfect Pairings
Complete your meal with these
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