I found this recipe the other day and, before I try it, I'm wondering if any of you have tried it before. It's supposed to be like the Pepperidge Farm Coconut Cake. Thanks a lot!
3 C cake flour
2 t baking soda
3/4 t salt
1/2 C plus 6 T unsalted butter, room temp
2 1/2 C sugar
3 eggs, separated while cold, at room temperature
1 T vanilla
2 C buttermilk
1 C unsalted butter, room temp
4 C sifted powdered sugar
1 T vanilla
2-3 T whipping cream
3 C sweeted flaked coconut
I haven't used the recipe, but I have a question. It says 3 eggs seperated. Are you just supposed to use the whites?
No, you add in the yolks after creaming the butter and sugar, then add flour and buttermilk, then beat the egg whites and fold them in.
I didn't want to have to type out the whole recipe if it turned out to be bad or if it was already posted, but if you or anyone wants it, I'll post the rest of it
I'd love to have the full recipe. It sounds yummmy.
Sure! My husband had the "brilliant" (duh, why didn't I think of that) idea to just post the link. Here it is:
Thank you that looks good.
I am going to try it.
If I have time this weekend I'll make it and let you know how it is.
If one of you guys makes it first let us know what you think.
Well, I made the cake last night and iced it today. It has a good texture, although the crumb is a little too coarse. It is very moist, though, at least on day 2. It actually tastes a lot like coffee cake. But maybe that's because growing up my Mom always made a buttermilk coffee cake.
The icing is good, but, again, nothing spectacular. I love coconut, though, so adding that on top made it delicious.
All in all, it was OK, a little on the dark side once it was cooked. I actually had to trim off the top and bottom as they were way too dark for my liking.
I think it needs something more as far as flavor, though, some kind of kick. I'm not sure what, though. Maybe lemon or pineapple filling.
thanks for the info
Why not use coconut milk instead of buttermilk for that different flavor you are looking for...