Christmas Coconut Cake
1 v. butter
2 c. sugar
7 eggs
2 3/4 c. flour
1 tsp. baking powder
1 tsp. soda
Dash salt
1 c. buttermilk
2 Tbsp. vegetable oil
1 tsp. vanilla
1 tsp. coconut extract
Frosting:
1 c. milk
1/4 c. flour
1/2 c. softened butter
1/2 c. shortening
1 c. sugar
1 tsp. vanilla
1 tsp. coconut extract
2 c. flaked coconut
Cream butter. Gradually beat in sugar. Add eggs 1 at a time. Combine flour with next 3 and add alternately with buttermilk and oil. Stir in flavoring. Bake in 3 (9”) layer cake pans at 350F 20-25 min. Cool, fill and frost.
Frosting: combine first 2 in a saucepan and cook until thickened. Cool. Mix with next 5 and half of coconut. Sprinkle tops and sides with remaining coconut. Chill before serving.
Source: Cookbook Publishers, Inc., “Classic Holiday Cooking,” 1992
1 v. butter
2 c. sugar
7 eggs
2 3/4 c. flour
1 tsp. baking powder
1 tsp. soda
Dash salt
1 c. buttermilk
2 Tbsp. vegetable oil
1 tsp. vanilla
1 tsp. coconut extract
Frosting:
1 c. milk
1/4 c. flour
1/2 c. softened butter
1/2 c. shortening
1 c. sugar
1 tsp. vanilla
1 tsp. coconut extract
2 c. flaked coconut
Cream butter. Gradually beat in sugar. Add eggs 1 at a time. Combine flour with next 3 and add alternately with buttermilk and oil. Stir in flavoring. Bake in 3 (9”) layer cake pans at 350F 20-25 min. Cool, fill and frost.
Frosting: combine first 2 in a saucepan and cook until thickened. Cool. Mix with next 5 and half of coconut. Sprinkle tops and sides with remaining coconut. Chill before serving.
Source: Cookbook Publishers, Inc., “Classic Holiday Cooking,” 1992
