Coconut Cream Cake Recipe

Name: Coconut Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. oleo; 2 1/2 c. sugar; 2 c. all-purpose flour; 1 c. buttermilk; 1 2/3 c. coconut; 1/2 c. Crisco; 5 eggs; 1 tsp. soda; 1 tsp. salt; 2 Tbsp. vanilla

Servings: persons

1
In large mixing bowl, beat with mixture until fluffy the oleo, Crisco and sugar.
2
Separate egg yolks and add to previous mixture. (Beat the egg whites until stiff and set aside.)
3
Sift together and add the flour and soda by hand (will be stiff).
4
Blend in then beat well with mixer the buttermilk and salt.
5
Mix by hand the coconut and vanilla.
6
Fold in gently by hand the egg whites and bake in 3 or 4 round greased and floured pans at 350u00b0 for 25 to 30 minutes.

1648

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. oleo, 2 1/2 c. sugar, 2 c. all-purpose flour, 1 c. buttermilk, and more.

Yes, Coconut Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Cake

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