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Coconut-Spice Cake




Source of Recipe


Oxmoor House
3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 large eggs
1 cup buttermilk
1/2 cup orange juice
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup chopped pecans
2 tablespoons grated orange rind
1 teaspoon orange extract
1 teaspoon vanilla extract
Seven-Minute Frosting
1 (3 1/2-ounce) can flaked coconut
Garnish: pecan halves
Preparation

Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.

Combine buttermilk and orange juice. Combine flour and next 6 ingredients; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in pecans and next 3 ingredients. Pour batter into 3 greased and floured 9" round cakepans.

Bake at 350° for 25 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans on wire racks 10 minutes; remove layers from pans and let cool completely on wire racks.

Spread Seven-Minute Frosting between layers and on top and sides of cake. Sprinkle with coconut. Garnish, if desired.

Seven-Minute Frosting
1 1/2 cups sugar
1/4 cup plus 2 tablespoons water
1 tablespoon light corn syrup
Dash of salt
2 egg whites
1 teaspoon vanilla extract
Preparation

Combine first 5 ingredients in top of a double boiler; beat at low speed 30 seconds or until blended.

Place over boiling water; beat at high speed 7 minutes or until stiff peaks form. Remove from heat; add vanilla and beat 1 to 2 minutes or until frosting is thick enough to spread. Spread immediately on cooled cake.