- 1 cup buttermilk
- 1 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup shortening
- 2 cups white sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 8 ounces cream cheese
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
- 2 tablespoons light cream
- 1/2 cup chopped walnuts
- 1 cup sweetened flaked coconut
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
- In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
03/04/2017
recipepes.com
ncredibly delicious talian cream cake, recipe
PT15M
PT1H
5
455 calories
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