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Southern Coconut Cake
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1 cup unsalted butter, softened
2 cups sugar
1 tbl. pure vanilla extract
4 large eggs, separated at room temperature
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp salt
1 cup buttermilk, at room temperature
1 cup shredded coconut
1/4 tsp. cream of tartar
Preheat oven to 350 degrees. Butter and lightly flour 3 round cake pans.
Put the butter and sugar in a large bowl and cream together until fluffy, 4-5 minutes, using an electric mixer on medium speed. Add vanilla and beat until smooth. Add the egg yolks, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk. Beat for 45 seconds after each addition and begin and end with the dry ingredients. Scrape down the batter. add the coconut and beat on low speed.
In a separate bowl, beat the egg whites until frothy using the electric mixer on high speed. Add the cream of tartar, and beat until stiff peaks form. Fold the beaten egg whites into the batter until no white streaks remain. Pour batter evenly into the 3 pans.
Bake for 25-30 minutes, or until wooden pick inserted into center of cake comes out clean.
Frosting:
8 oz. cream cheese, softened
4 tbl. unsalted butter, softened
1 pound powdered sugar
1 cup coconut
Beat cream cheese and butter with electric mixer on medium speed. Beat in the powdered sugar, a little at a time, until creamy and smooth. Gently fold in the coconut.
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