Category : Desserts
Author : Carlwarren
Hits : 2869
Date : 07/02/2001
Cake: 1/2 cup vegetable shortening 1 stick butter, unsalted and at room temperature 2 cups sugar 5 eggs, separated1 tsp baking soda 2 cups flour 1/2 tsp salt 1 cup buttermilk 1 tsp pure vanilla extract 2 cups coconut, shredded 1 cup pecans, chopped (almonds are good also) Icing: 1 stick of butter, unsalted and at room temperature 8 oz cream cheese 1 tsp pure vanilla extract 1 tbsp milk (or coffee for awesome flavor) 1 lb box powdered sugar 1 cup pecans, chopped (if you use almonds in cake, use them here too)
Cake: Preheat oven to 350 F.Butter and flour three 9" cake pans. Cream together shortening, butter, and sugar. Add 5 egg yolks, one at a time, beating after each addition. Add dry ingredients along with buttermilk and vanilla. Stir in coconut and pecans (or almonds). Beat the egg whites until they hold peaks. Fold in stiffly beaten egg whites to the batter. Pour equal amounts into the three prepared cake pans. Bake for 30 minutes. Remove when baked and let cool on waxed paper on racks. Icing: Cream together butter and cream cheese. Add vanilla and hot milk (or coffee). Add powdered sugar until desired consistency for spreading. Add pecans or almonds and blend well. This cake can be greatly enchanced and made into something purely stellar in appearance and taste using chocolate granache for the filling and then continue to use this recipe's icing for the outside layer. This is rich and truly Italian and acutally an easy cake to make. Enjoy it with hot rich coffee.
Broccoli is available year-round from California, and available from Washington from June through October.
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