This Coconut Cream Cake is a nostalgic treat that delivers incredible moisture and flavor. The batter relies on a combination of margarine and shortening for a tender crumb, while buttermilk adds a subtle tang that balances the sweetness. Folded-in egg whites give the cake a light, airy texture, distinguishing it from denser pound cakes. Generous amounts of shredded coconut and chopped nuts provide satisfying crunch and tropical aroma. Topped with a velvety cream cheese frosting, this dessert is perfect for holiday gatherings, potlucks, or a special weekend treat. It’s a classic bake that brings a sense of comfort and indulgence to any table.
Coconut Cream Cake
Description
This Coconut Cream Cake is a nostalgic treat that delivers incredible moisture and flavor. The batter relies on a combination of margarine and shortening for a tender crumb, while buttermilk adds a subtle tang that balances the sweetness. Folded-in egg whites give the cake a light, airy texture, distinguishing it from denser pound cakes. Generous amounts of shredded coconut and chopped nuts provide satisfying crunch and tropical aroma. Topped with a velvety cream cheese frosting, this dessert is perfect for holiday gatherings, potlucks, or a special weekend treat. It&# 226;ÂÂs a classic bake that brings a sense of comfort and indulgence to any table.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease three 8-inch round cake pans or one long 3-quart baking dish.
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In a large bowl, beat margarine and shortening together until creamy and smooth.
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Gradually add sugar to the fat mixture, beating well. Add egg yolks one at a time, mixing thoroughly after each addition.
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In a separate small bowl, whisk together the flour and soda.
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Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
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Stir in the shredded coconut, vanilla extract, and chopped nuts until evenly distributed.
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In a clean, dry bowl, beat the egg whites until stiff peaks form.
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Gently fold the stiffly beaten egg whites into the batter in two additions, being careful not to deflate the mixture.
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Pour the batter into the prepared pans. Bake for 30 minutes if using round pans, or 50 minutes if using the long baking dish, until a toothpick inserted in the center comes out clean.
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Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely before frosting.
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For the frosting: Beat cream cheese and butter in a large bowl until smooth and creamy.
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Gradually add powdered sugar, mixing on low speed until incorporated, then beat on high until fluffy.
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Stir in vanilla and remaining nuts. Beat until smooth and spreadable.
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Frost the cooled cake layers and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1321.6kcal
- % Daily Value *
- Total Fat 48.5g75%
- Saturated Fat 15.9g80%
- Cholesterol 0.0mg0%
- Sodium 259.8mg11%
- Total Carbohydrate 211.4g71%
- Dietary Fiber 3.2g13%
- Sugars 120.4g
- Protein 12.1g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
