Cowtippers Coconut Cake

Yield: 12 servings

Ingredients

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

Instructions

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.

Nutrition

Per serving: 656 calories (percent of calories from fat, 45), 6g protein, 85g carbohydrates, 1g fiber, 34g fat (18g saturated), 12mg cholesterol, 336mg sodium

Attribution

Cowtippers, Atlanta, Georgia