COCONUT CAKE

Coconut Cake image

My grandmother and mother usually made this lovely layer cake for holidays and served it with scoops of homemade custard.

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 large eggs
5 large egg yolks
3 cups cake flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1-2/3 cups buttermilk
3 teaspoons lemon extract
FROSTING:
1-3/4 cups sugar
4 large egg whites
1/2 cup water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup sweetened shredded coconut, divided

Steps:

In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs and yolks; mix well. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in extract., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30 -35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Spread remaining frosting over top and sides of cake; sprinkle remaining coconut over the top.

Nutrition Facts : Calories 608 calories, Fat 22g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 321mg sodium, Carbohydrate 95g carbohydrate (66g sugars, Fiber 1g fiber), Protein 8g protein.