Coconut Cream Cake

Coconut Cream Cake
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Category: desserts


Makes 1 9-in. round, 3-layer cake.

For the Cake:
1 stick salted butter, room temperature (I used unsalted and added 1/2 tsp. salt)
1 cup canola oil
1 cup sugar
5 whole egg, separated
1 Tbsp. pure vanilla extract
1 cup sweetened flaked coconut
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk

For the Frosting:
2 packages (8 oz.) cream cheese, room temperature
1 stick salted butter, at room temperature (you can add a pinch of salt if you use unsalted butter)
2 tsp. pure vanilla extract
6 cups powdered sugar
1 cup chopped pecans (could be toasted for extra flavor)
1 cup sweetened flaked coconut
several squeezes fresh lemon juice (about half a lemon, optional but highly recommended)

1/2 cup sweetened flaked coconut, toasted (for topping the cake, optional)


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Added 6 years ago by:
Carol Morley Carol Morley
     116 recipes
13 people cheffed this recipe
Sharon GormanAndrea Leps MayoZoe YatesCharlitte YocumTara NussbaumMary ArmstrongRachael MonacoLorrie SepulvedaHeidi Ben-AvielIlene VillaDaNette FranklinStephanie Brooks HawkinsCarol Morley
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