Bake for only 20 minutes and then start checking with a toothpick. I made a triple layer and 35 minutes was way too long. In spite of it being a little crispy the flavor of this cake was wonderful.
I recommend toasting the coconut and pecans first to bring out the flavors. Cake is excellent and I got several comments of “the best cake I’ve had in years”
This was ok, not bad, but not remarkable in anyway. I have no prior experience icing cakes, but this frosting with the nuts in it seemed very difficult to spread on the cake.
ive done it a couple of times. it is deliciouis. the frsoting always comes out kinda of runny though
The cake itself has an excellent flavor, but the texture and consistency turned out a little too grainy. (I’m big on texture so I usually add a little (1/4 cup or less) light vegetable oil to most cake recipes to make sure it stays moist while I’m creaming butter and sugar. Maybe I shouldn’t have.) The pineapple and coconut made the cake feel a little “lumpy” in my mouth too. But bascially, I thought it had a great flavor.
ingredients:
1 cup buttermilk
1 teaspoon baking soda
1/3 cup butter
1/3 cup shortening
3 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
3 cups all purpose flour
frosting:
7 ounces cream cheese
1/3 cup butter
1 teaspoon vanilla extract
3 cups confectioners’ sugar
3 tablespoons light cream
1/3 cup chopped walnuts
1 cup sweetened flaked coconut
instructions:
preheat oven to 340 degrees F -170 degrees C- grease three 10 inch round cake pans in a small bowl dissolve the baking soda in the buttermilk set aside in a large bowl cream together 1/3 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 35 to 40 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 1/3 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
source :cooking-all.com
