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Coconut 'N' Crunch Cake




Source of Recipe


Anita


List of Ingredients




Butter Crunch ( see recipe directions below )
2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
5 eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
1 cup buttermilk
1 cup flaked coconut
3/4 cup finely chopped pecans
1 teaspoon vanilla
Coconut Frosting ( see directions below )
1/4 cup flaked coconut

Yield: 3-layer cake
Prep time: 40 minutes
Baking: 30 minutes



Recipe



Heat oven to 350 degrees. Prepare Butter Crunch.

Grease and flour 3 round pans, 9x1-1/2 inches.

Mix cake flour, baking soda and salt; set aside. Beat egg whites in large
bowl with electric mixer on high speed until stiff peaks form; set aside.
Beat butter and shortening in large bowl on medium speed 3 minutes.
Gradually beat in sugar, about 6 minutes, or until light and fluffy. Beat in
egg yolks, one at a time. Beat flour mixture and buttermilk alternately into
butter mixture. Beat in 1 cup coconut, the pecans and vanilla. Fold in egg
whites. Pour into pans.

Bake at 350 degrees about 30 minutes or until a toothpick inserted in center
comes out clean. Cool 10 minutes; remove from pans to a wire rack. Cool
completely.

Place one layer, top side down, on cake plate. Spread with 2/3 cup Coconut
Frosting; sprinkle with 3/4 cup Butter Crunch.
Repeat with second layer. Add third layer, top side up.
Frost side and top of cake with remaining frosting. Mix 1/4 cup coconut and
remaining Butter Crunch; sprinkle over top of cake.

Butter Crunch:
Mix 1 cup cake flour, 1/2 cup finely chopped pecans, 1/2 cup butter,
softened, and 1/4 cup packed brown sugar. Mix well; spread in an ungreased
rectangular pan, 13x9 inches. Bake at 350 degrees 15 minutes; stir.

Coconut Frosting:
Heat 1 cup milk and 1/4 cup cake flour over medium heat in a medium
saucepan, stirring constantly, until mixture thickens. Cool to room
temperature. Beat with 1 cup sugar, 1 cup butter, softened, 1 teaspoon
vanilla and 1/2 teaspoon coconut extract in a medium bowl with electric
mixer on medium speed until fluffy. Beat in milk mixture until smooth and
spreadable.
Be sure to use real butter in this frosting for best results.