I love, love, love this cake! It makes an awesome presentation as a 3-layer delight, but it's just as tasty as a 13 x 9 sheet cake. No matter how you bake it, it's a hit every time I serve it.
Used to be I made this cake all the time, and we couldn't keep it in the house. Now, with just my husband and myself at home, it's easier to make as a sheet cake, then he can easily bring some to work to share with the staff.
RECIPE
Ingredients
2 cups sugar
1/2 cup shortening
1/2 cup oil
5 eggs, separated
1 tsp baking soda
1 cup buttermilk (make your own by adding 1 tbsp. lemon juice or vinegar to the milk)
2 cups all-purpose flour
1 cup flaked coconut
1 tsp vanilla extract
Method
Preheat oven to 350 degrees
Cream sugar, shortening and oil. Add egg yolks, one at a time, beating well after each addition. Stir baking soda into buttermilk; add alternately with flour to batter. Mix until well beaten. Fold in coconut.
Beat egg whites and fold into mixture; add vanilla.
Pour into 3 greased and floured 9-inch pans or one 13 x 9-inch pan.
Bake layers in 350 oven 25 minutes; bake sheet cake 35-45 minutes or until a toothpick inserted in the middle comes out clean.
Cool cake layers before frosting.
Frosting
One 8-oz package cream cheese
1/2 cup butter
One 1-pound box confectioners sugar
1-1/2 cups chopped pecans
1 tsp. vanilla extract
May need to add 1 Tbsp milk for desired consistency
Cream cheese and butter; gradually beat in sugar. Add pecans and flavorings. This makes a lot of frosting. Cut recipe in 1/2 for sheet cake.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Pour into 3 greased and floured 9-inch pans or one 13 x 9-inch pan.
Bake layers in 350 oven 25 minutes; bake sheet cake 35-45 minutes or until a toothpick inserted in the middle comes out clean.
Cool cake layers before frosting.
Frosting
One 8-oz package cream cheese
1/2 cup butter
One 1-pound box confectioners sugar
1-1/2 cups chopped pecans
1 tsp. vanilla extract
May need to add 1 Tbsp milk for desired consistency
Cream cheese and butter; gradually beat in sugar. Add pecans and flavorings. This makes a lot of frosting. Cut recipe in 1/2 for sheet cake.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.