COCONUT CREAM CAKE
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
5 large eggs, separated
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all-purpose flour
1 cup buttermilk
1 1/2 cups shredded coconut
1 cup macadamia nuts, coarsely chopped
FROSTING
1 1/2 cups confectioners' sugar
1 1/2 cups shredded coconut
1/4 cup (1/2 stick) butter, melted
Preheat the oven to 350°F. . Butter a 10-inch springform pan .. Beat the
butter, sugar and vanilla in a large bowl with an electric mixer at medium
speed until creamy .. Add the egg yolks, one at a time, until just blended
after each addition. Beat in the baking powder and salt. . With mixer at low
speed, gradually beat in the flour, alternating with the buttermilk. Stir in
the coconut and nuts .. With mixer at high speed, beat the egg whites in a
large bowl until stiff peaks form. Use a large rubber spatula to fold the
beaten
whites into the batter .. Spoon the batter into the prepared pan .. Bake for
60-70 minutes, or until golden brown and a toothpick inserted into the
center comes out clean .. Cool the cake in the pan for 10 minutes. Loosen
and remove the pan sides and let cool completely .. Frosting: Beat the
confectioners' sugar, coconut, and butter in a small bowl. . Spread the top
and sides of the cake with the frosting.
Makes one 10-inch cake Prep: 30 min. . Cooking: 60-70 min. . Level: 1 .
Keeps: 2 days
Reader's Digest Cakes
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