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Coconut Cake with Coconut Pecan Frosting

Posted Dec 26 2012 10:30am

 Coconut cake - our Louisiana Christmas tradition...

Coconut Cake with Coconut Pecan Frosting

1 cup Smart Balance Light

2 1/2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk
1/4 cup coconut milk
1 tablespoon vanilla extract
2 cups turbinado sugar
5 eggs
1 cup unsweetened flaked coconut

Preheat the oven to 350 degrees F. Grease and flour two 9″ cake pans.
Whisk together flour, baking soda, and salt.
In a separate bowl, whisk together buttermilk, coconut milk, and vanilla.In another bowl, cream together the butter and sugar until pale, light yellow, and fluffy.Add in the eggs one at a time, mixing well after each egg.Alternate adding the dry ingredients and buttermilk mixture.Pour the batter evenly into the two prepared cake pans, bang on the counter to remove air bubbles, and smooth the tops with a spatula.Fold in coconut.Bake until a toothpick comes out with just a few moist crumbs, about 30-35 minutes.Let the cakes cool in the pans for about 20 minutes before turning them out onto a rack to cool completely. Frost when cooled, with coconut pecan frosting...Coconut Pecan Frosting
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