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Ingredients
Cake
2 Cups sugar
1 Stick butter
1/2 Cup coconut
5 Eggs, separated
1 Cup buttermilk
1 1/2 Teaspoons vanilla
1 Teaspoon baking soda
1 Tablespoon baking powder
3/4 Cup chopped walnuts
Cake Icing
8 Ounces cream cheese
1/2 Cup whipping cream
1/4 Cup chopped walnuts
4 Cups powdered sugar
1/4 Cup coconut
Instructions
Cake
Preheat oven to 350�F.
.
Cream butter with sugar and add vanilla. Then add the 5 egg yolks.
Beat the egg whites until soft peaks form.
In separate bowl, combine dry ingredients: sifted flour, baking powder and soda. Add dry ingredients to the mixture a little at a time, alternating with the buttermilk (about 1/4 cup at a time).
Mix in walnuts and coconut. Gently fold in the egg whites.
Spoon the batter into a generously greased bundt pan.
Bake for about 60 minutes. Let it cool for 20 minutes.
Icing
With a hand blender, cream the cream cheese with the whipping cream. Add powdered sugar. Blend. Spoon the frosting into a quart-sized ziplock bag. Snip a small corner off the closed bag to use as a pastry bag. Drizzle lines of the frosting over the bundt cake. After the first layer, add the coconut and the chopped walnuts. Apply another layer of frosting.
Refrigerate the cake until ready to serve.