Coconut Cake

Name: Coconut Cake
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; 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

16 ingredients

4 steps

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
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

Directions

1

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.
2

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.
3

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.
4

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.