Walnut-Coconut Cake
Walnut-Coconut Cake is an moderately easy dinner. Made with 1/2 c. butter, 2 c. sugar, 1 c. buttermilk, 2 1/2 c. cake flour and 1 1/2 c. chopped walnuts, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Cream butter and shortening; gradually add sugar, beating until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Add sifted dry ingredients alternately with the buttermilk.
Stir in vanilla.
Add chopped walnuts and coconut, blending well.
Beat egg whites with cream of tartar until stiff peaks form.
Fold egg whites into batter.
Pour batter into 3 greased and floured 9-inch round cake pans and bake at 350Β° for 30 minutes or until done.
Cool completely and frost with cream cheese frosting and sprinkle with chopped walnuts.
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