Description
You will get a lot of compliments with this cake. It is so good, even if you don’t like coconut. This is a four-layer cake with walnuts and coconut in the batter, a cream cheese frosting, and more coconut between each layer and on the top.
Ingredients
- 2 cups white sugar
- ½ cup butter
- ½ cup shortening (such as Crisco®)
- 5 eggs, separated, divided
- 2 cups sifted all-purpose flour
- 2 cups shredded coconut
- 1 cup buttermilk
- ½ cup chopped walnuts
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter
- 1 teaspoon vanilla extract
- 1 (16 ounce) package powdered sugar
- ½ cup shredded coconut, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
- Combine sugar
- butter
- shortening
- and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour
- coconut
- buttermilk
- walnuts
- baking soda
- and vanilla extract.
- Beat egg whites in a glass
- metal
- or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool
- about 30 minutes.
- While the cakes are cooling
- combine cream cheese
- butter
- and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.
- Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers
- inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.
Prep Time: 35 mins
Cook Time: 30 mins
Total Time: 1 hr 40 mins
Servings: 24