1/2 cup heavy whipping cream, WHIPPED IN SOFT PEAKS
Cream cheese frosting (see other recipe)
1 (6 oz pkg) fresh frozen coconut, THAWED
Preheat oven to 325. Butter two (9inch) cake pans. Line the bottoms with parchment paper and butter again. Set aside.
With an electric mixer, beat the butter and sugar until pale yellow. Slowly add the vegetable oil and beat until well combined. Beat in the yolks and the whole eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the buttermilk and vanilla. In a small bowl, sift together the flour, baking powder and salt. Beat into the butter mixture IN THIRDS, scraping down sides of bowl after each addition. Fold in the pudding and whipping cream.
Divide the batter between the cake pans and bake for 35-40 minutes, or until cake begins to pull from sides and springs back with lightly touched in the center. Cool in pans for 10 minutes, then invert onto wire racks and cool completely.
Place 1 layer upright on a serving platter. Spread about 1 cup frosting evenly over the top. Sprinkle with 1/2 cup coconut. Top with second layer, cover top and sides with remaining frosting. Press remaining coconut onto the top and sides, covering completely.
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