Easter Recipes from Razzle Dazzle Recipes
Coconut Cream Cake Recipe
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Coconut Cream Cake Recipe

1 C. butter
2 C. sugar
1 t. vanilla extract
1/2 t. coconut flavoring
5 egg yolks
2 1/4 C. flour
1 1/2 t. baking soda
1/2 t. salt
1 C. thick sour milk or buttermilk
3/4 C. flaked coconut
5 egg whites, stiffly beaten

1/2 C. butter
1 8 oz. package cream cheese, softened
1/2 t. vanilla extract
1/4 t. coconut flavoring
3 C. confectioners' sugar
3/4 C. flaked coconut

Preheat oven to 350F. Grease and flour 3 9-inch layer pans; set aside.

In a large bowl, thoroughly mix margarine and sugar. Add vanilla and coconut flavoring. Add egg yolks one at a time, beating well after each addition. Sift flour, baking soda and salt together. Add sifted dry ingredients alternately with milk. Blend in coconut, then fold in egg whites. Pour into prepared layer pans. Bake in preheated oven 20 to 25 minutes. Turn layers out onto wire racks to cool.

With an electric mixer on medium speed, mix margarine, cream cheese, vanilla and coconut flavoring. Gradually add confectioners' sugar, beating until smooth. Spread icing between cooled cake layers and on top of cake. DO NOT ice the sides. Sprinkle the coconut over the top.


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