Creamy Coconut Cake

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1/2 cup canola oil
• 1/2 cup butter, softened
• 2 cups sugar
• 5 eggs, separated
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla
• 2/3 cup flaked coconut
• 1/4 teaspoon cream of tartar
• icing
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 16 ounces powdered sugar, sifted
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/2 cup flaked coconut
• 1/2 cup pecans, chopped

Recipe

• 1 preheat oven to 350.
• 2 grease and flour 3 9" cake pans.
• 3 cream shortening, butter and sugar until light and fluffy.
• 4 add egg yolks, one at a time, beating well after each one.
• 5 combine flour, baking soda and salt and add it to the creamed mixture alternately with buttermilk, beginning and ending with flour mixture. beat well after each addition.
• 6 stir in vanilla and coconut.
• 7 beat egg whites (at room temp) until frothy. add cream of tarar and beat until stiff but not dry.
• 8 fold egg whites into the batter.
• 9 pour into prepared pans and bake for 25-30 minutes.
• 10 cool in pans 10 minutes.
• 11 icing: beat cream cheese and butter until light and fluffy.
• 12 gradually add sugar and beat until smooth.
• 13 add vanilla and salt.
• 14 stir in coconut and pecans.
• 15 ice cake and store in fridge.