Recipe ITALIAN CREME COCONUT CAKE


ITALIAN CREME COCONUT CAKE
INGREDIENTS:
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
FROSTING
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut
INSTRUCTION:
1-Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans.
2-In a small bowl, dissolve the baking soda in the buttermilk; set aside.
3-In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy.
4-Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined.
5-Pour batter into the prepared pans.Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6-Allow to cool.To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners’ sugar.
7-Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency.
8-Stir in chopped nuts and remaining flaked coconut.
9-Spread between layers and on top and sides of cooled cake.
10-SERVED

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