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Coconut Cream Cake Recipe

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This recipe for Coconut Cream Cake is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup shortening
1 tsp baking soda
1/2 cup margarine
1 cup buttermilk
2 cups sugar
1 7 oz can flake coconut
5 eggs separated
(1 2/3 cups for cake 1 cup for filing)
2 cups sifted flour
Directions:
Directions:
In large bowl of mixer, blend shortening and margarine together on medium high speed. Add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Sift flour and soda together, add alternately with buttermilk, beginning and ending with flour mixture. Add 1 2/3 cups coconut to cake batter. Beat egg whites until stiff peaks form. Pour into batter Pour into 3 greased and floured 9 inch cake pans. Bake in 350 degree oven 25 to 30 minutes. Cool Frost with filling.

Filling
1/2 cup margarine
1 tsp vanilla
1 8 oz pkg cream cheese, softened
1/8 tsp salt
1 1 lb box confectioners sugar, sifted
1/2 cup chopped nuts

Mix margarine and cream cheese together on medium high speed of mixer, gradually add sugar and continue beating until smooth and fluffy. Add vanilla and salt. Spread between layers and top of cake. Use 1 cup coconut and 1/2 cup chopped nuts to garnish.

 

 

 

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