Coconut cream cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick margarine | |
| ½ | cup | Shortening |
| 2 | cups | Sugar |
| 5 | Eggs, separated | |
| 2 | cups | Flour |
| 1 | teaspoon | Soda |
| 1 | cup | Buttermilk |
| 1 | cup | Coconut |
| 1 | teaspoon | Vanilla |
| 1 | cup | Nuts, chopped |
Directions
Cream margarine and shortening. Add sugar and egg yolks; beat well.
Combine flour and soda to creamed mixture alternately with buttermilk.
Stir in coconut, vanilla and nuts. Fold in stiffly beaten egg whites and pour mixture into three greased 8 inch round cake pans or one long 3 quart baking dish. Bake in 350 degree oven 30 minutes for round pans or 50 minutes for one long pan. Frost with the below frosting when cool.
Frosting:
8 ounce package cream cheese
½ stick butter
1 box powdered sugar
1 teaspoon vanilla
½ cup nuts
Beat cream cheese and butter until smooth. Add sugar and mix well. Add remaining ingredients and beat until smooth.
Shared by Sylvia (Cookie Lady)