web analytics

Coconut Pecan Cream Cake

Coconut Pecan Cream CakeMoist and delicious cake laden with coconut flakes and chopped pecans and covered in cream cheese icing. Here is an easy dessert recipe for Coconut Pecan Cream Cake.

1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups granulated sugar
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 1/4 cups flaked coconut
1 cup chopped pecans

Cream Cheese Icing:
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 (1-pound) package or 4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Chopped pecans

Pre-heat oven to 350°F (175°C). Lightly grease 13x9x2-inch baking pan with cooking spray.

Cream butter and shortening together. Add sugar and beat until mixture is smooth. Beat in egg yolks until incorporated.

In a large mixing bowl, combine flour and baking soda. Add dry ingredients into creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and pecans.

Beat egg whites until stiff peaks form. Gently fold into prepared batter. Pour batter into prepared baking pan and bake for 40 to 45 minutes. Cool in pan on a wire rack.

For cream cheese icing, beat cream cheese until smooth. In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla and beat until smooth.

Run a knife on the sides of the pan to release the cake. Invert pan on a serving platter. Frost top and sides of Coconut Pecan Cream Cake with cream cheese icing. Top with chopped pecans. Store in refrigerator.

Get These Other Easy Dessert Recipes:



Leave a reply