Cowtippers Coconut Cake
- 4 egg whites
- 1/2 cup (1 stick) butter
- 1/2 cup Crisco
- 2 cups granulated sugar
- 5 egg yolks
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1/2 tablespoon vanilla extract
- 3/4 cup Coco Lopez Cream of Coconut
Cream Cheese Frosting
- 3/4 cup (1 1/2 sticks) butter, cold
- 12 ounces cream cheese, cold
- 1 1/2 teaspoons vanilla extract
- 5 cups confectioners' sugar
- 1 cup sweetened, flaked coconut
- Cake: Heat a convection oven to 300 degrees F or conventional
oven to 325 degrees F. Coat two 9-inch baking pans with nonstick spray and set aside.
- Beat egg whites until stiff and set aside.
- With an electric mixer on medium-low speed, beat butter, Crisco, sugar and egg
yolks for 4 to 5 minutes or until light and fluffy, scraping down bottom and sides
of bowl periodically.
- In a separate bowl, sift flour and baking soda. Alternate adding flour mixture
and buttermilk to batter, starting and ending with flour. Scrape down sides and
bottom of bowl. Add vanilla extract and fold in beaten egg whites. Divide batter into pans.
Bake for 35 to 45 minutes, or until a tester inserted in the cake comes out clean
and tops are golden. Set on a rack to cool.
- Carefully cut the cakes in half horizontally. Sprinkle tablespoons of Coco Lopez
over layers, letting it soak in. Set aside.
- Cream Cheese Frosting: With an electric mixer, beat butter until smooth. Add
cream cheese and continue beating until smooth. Add the vanilla. Gradually add the
confectioners' sugar and beat until frosting is smooth and creamy. Place one
layer on serving plate and top with frosting, repeat with three other layers. Frost
sides of cake, being careful not to get any crumbs in the frosting. Coat tops and
sides of cake with coconut.
Yield: 12 servings
Per serving: 656 calories (percent of calories from fat, 45), 6 grams protein,
85 grams carbohydrates, 1 gram fiber, 34 grams fat (18 grams saturated), 129 milligrams
cholesterol, 336 milligrams sodium
Source: Cowtippers, Atlanta, Georgia