Yesterday I baked a Walnut Coconut
Cream Cheese Cake. I had baked
a similar cake last week and decided to
compare the two and found we liked this
one better. The other had toasted pecans
which was wonderful too. I don't see why
this cake couldn't be made substituting
the toasted pecans for the walnuts.
We were glad to slice this cake and
enjoy it! I put quite a bit in the freezer
for another day.
old Southern Living magazine back in the
This recipe called for using 2 cake pans but I
decided to use 3 - 8 1/2" cake pans which I think
make a prettier cake. I also used 6 eggs
instead of 5 because eggs seem to be smaller
to me these days.
So here are the CAKE ingredients:
1/2 cup soft butter, 1/2 cup shortening, 2
cups sugar, 6 eggs separated, 1 cup buttermilk,
1 tsp baking soda, 2 cups cake flour, 1 tsp vanilla
extract, 1 1/2 cups chopped black or regular
walnuts, 2/3 cup shredded coconut
1/2 tsp cream of tartar.
If I have a recipe that includes beaten egg whites I prefer to do that task first and then I just sat that aside.
Cream the soft butter with the shortening and add the sugar beating till fluffy. Now add the 6 egg yolks beating well. Combine buttermilk and soda, and vanilla and stir together. Add the flour to creamed mix and also the buttermilk mix. Fold in the egg whites now and and lastly when they are mixed through add the walnuts and coconut stirring well.
Pour the batter into 3 cake pans which you have greased with room temperature butter and floured. Bake at 350 degrees for 30 minutes.
I believe I went 25 minutes with my convection oven.
1/2 cup (1 stick) room temperature butter, 1 - 8 oz cream cheese 3 cups confectioners sugar and 1 1/2 tsp vanilla. Blend until smooth and spreadable (can add tiny bit of milk to thin if needed)
Spread on bottom layer first, then others and when all done sprinkle with more chopped walnuts.