Texas Recipes
Texas Sesquicentennial Cake
Ingredients
Cake
- 1 (14 ounce) package flaked coconut
- 1 cup pecans, chopped
- 1/4 cup (1/2 stick) butter (do not substitute)
- 2 cups granulated sugar
- 1/2 cup shortening
- 1/2 cup (1 stick) butter (do not substitute)
- 5 egg yolks
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups all-purpose flour, sifted
- 1 teaspoon butter flavor
- 1 teaspoon vanilla extract
- 1 teaspoon coconut flavor
- 1/2 cup cream of coconut
- 5 egg whites, well beaten
Frosting
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup (1 stick) butter (do not substitute)
- 1 (16 ounce) box confectioners sugar
- 1/2 cup cream of coconut
- 1 teaspoon vanilla flavor
- 1 teaspoon butter flavor
- 1 teaspoon coconut flavor
- 1/2 cup sautéed coconut and pecans
Instructions
Cake
- Sauté coconut and pecans in 1/4 cup butter until slightly toasted.
- Drain very well on paper towels and divide into two equal portions; set aside.
- Cream together sugar, shortening and 1/2 cup butter until creamy.
- Add egg yolks, one at a time.
- Add baking soda to buttermilk. Add buttermilk and flour alternately.
- Add flavorings and cream of coconut.
- Fold in beaten egg whites.
- Fold in half of coconut and pecans that have been sautéed and drained on paper towels.
- Pour into three greased and floured* pans.
- Bake at 350 degrees F for 30 minutes.
- Cool before frosting cake.
Frosting
- Cream all ingredients together except coconut and pecans.
- Spread frosting between layers and also sides and top.
- Sprinkle coconut and pecans on each layer.
Notes
* For best results, use our Pan Release!