Coconut Cream Cake

Course : Cakes
Serves: 1
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1 cup butter -- softened
2 cups sugar
5 large egg yolks
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
3 1/2 ounces coconut -- can
1 cup nuts
5 large egg whites -- stiffly beaten
--- frosting
1 cup milk
5 tablespoons flour
1 cup sugar
1 cup butter -- softened
1 teaspoon vanilla
1/4 cup coconut

Preparation / Directions:

Preheat oven to 250 Grease and flour round cake pans Cream butter and sugar, beat in egg yolks one at a time. Blend in flour combined with baking soda, alternating with buttermilk, add vanilla. Beat just until smooth. Stir in coconut an nuts. gently fold in egg whites. Bake for 20 min To make the frosting cook 5 tbsp flour and 1 cup milk on low heat until thick, stirring constantly. Cool cream butter, sugar, and vanilla. Beat flour mixture into creamed butter mixture until it is creamy and of a spreading consistency Frost cake and sprinkle top and sides of cake with coconut


Nutritional Information:

8579 Calories (kcal); 526g Total Fat; (54% calories from fat); 109g Protein; 898g Carbohydrate; 2098mg Cholesterol; 5743mg Sodium

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