I always have cream cheese in my refrigerator. There are numerous recipes you can make or enhance with this one ingredient. It is a staple I use often. This recipe is definitely on my “to make” shortlist! Moist and light, this cake is not your ordinary out of the box mix. All these fresh ingredients come together to satisfy even the pickiest of eaters. I am not a huge coconut fan and this tastes great even without the addition of the coconut. I just add a bit of cocoa powder instead!
a great choice for a luncheon or gal’s get together.
- 1 stick Butter
- ½ cup Crisco ** see notes
- 2 cups Sugar
- 5 Egg Yolks
- 2 cups Plain Flour
- 1 tsp Baking Soda
- 1 cup Buttermilk
- 1 tsp Vanilla
- 1 cup Coconut
- 1 cup chopped Pecans
- 5 Egg Whites stiffly beaten
- 1 8 oz Cream Cheese softened
- ½ stick Butter softened
- 1 box powdered sugar
- 1 tsp Vanilla
- Chopped Nuts optional
Cream butter and Crisco. Add sugar, beat well. Add egg yolks and beat. Add flour and soda. Alternate with buttermilk. Stir in vanilla. Add coconut & nuts. Fold in stiffly beaten egg whites 2 Tablespoons at a time. Pour into greased and floured 9 in cake pans and bake at 350 for 20 – 25 min or until toothpick comes out clean. Cool and frost with cream cheese frosting.
Mix cheese and butter, add sugar and vanilla.
Frost Cake and sprinkle nuts on cake.
- For chocolate Italian cream add 1/2 cut cocoa powder.
- You can also substitute a 9x13 pan for a sheet cake variety.
Makes 18 cupcakes, but check on cook time after 15 minutes.
**Please do not substitute butter or margarine for the Crisco. It will most definitely alter the taste and the quality of your product. If you're worried about the fat content-you can use applesauce to replace the fat without much difference in taste and can give a moister cake.**
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