| Christmas Coconut Cake |
| 1 cup butter, softened (no substitutes) 2 cups sugar 7 eggs 2-3/4 cups All-purpose flour 1 tsp. baking powder 1 tsp. baking soda dash of salt 1 cup buttermilk 2 Tbls. veg. oil 1 tsp. vanilla extract 1 tsp. coconut extract Cream butter; gradually add sugar and beat 10 minutes at med. speed of electric mixer, add eggs one at a time, beating well after each addition, combine: flour, baking powder, soda and salt; Add to cream mixture, Alternating with Buttermilk and oil, beginning and ending with flour mixture, mixing well after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 20-25 minutes or until a wooded pick inserted in center comes out clean. Cool cake in pans 10 minutes. Remove layers from pans; Place on wire racks, and let cool completely. Coconut Frosting: 1 cup milk 1/4 cup all- purpose flour 1/2 cup butter 1/2 cup shortening (Crisco) 1 cup sugar (granulated) 1 tsp. vanilla 1 tsp. coconut extract 1 cup flaked coconut Red and Green candied cherries for Garnish (optional) Coconut for sprinkling on top of cake. NOTE: I like the frosting recipe doubled for good cake coverage. Combine milk and flour in a medium saucepan; Cook over medium heat, stirring constantly until mixture thichens. Remove from heat and let mixture cool completely. Sdd Butter , shortening and sugar; Beat until very fluffy. Add vanilla and coconut extract.mix well. Stir in 1 cup coconut. Spread coconut frosting between layers, on top and sides of cake. Sprinkle top and sides with 1 cup coconut (or more if needed) Garnish with red and green cherries. Enjoy every Crumb!!! this cake is delicious. |