Ingredients
- 1/2 cup solid vegetable shortening
- 1/2 cup margarine
- 2 cups sugar
- 1 teaspoon vanilla
- 5 eggs, separated
- 1/2 cup maraschino cherry juice
- 1 cup buttermilk
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups coconut flakes
Directions
Pre-heat oven to 350 degrees F.
Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
In a separate bowl, mix the maraschino cherry juice and buttermilk.
In a separate bowl, mix the flour, salt, and baking soda.
Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
Fold in coconut.
Beat egg whites to stiff peaks and fold into the mixture.
Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
Icing:
- 4 ounces margarine
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 8 ounces cream cheese
- 3/2 cups pecans, broken and toasted
Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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By torba97_12904148
Fremont, CA
on April 08, 2013
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F Y I...
Genuine bakers...I agree with all listed evals. My info might be of interst. This recipe is solid base for cake. Omit the coconut and cherry juice...final product is moist and flavorful. I also used the basic recipe, got 1 cup of salted pistachios...coated with flour...then mixed in pistachios...baked. The frosting was per recipe with no coconut, etc...just plain.
Delicios. Annie, Fremont, CA
By rmchiusa_12562065
Springville, 54
on August 27, 2011
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Made the cake as designed once. Made reduction adjustments to the coconut ( 1 cup, chopped a half of a cup of maraschino cherries and added to the batter, and used marscapone cheese in lieu of cream cheese and I liked it a bit better. If made as designed or modified as described here, this is a winner. May want to try pistachios instead of toasted pecans, that worked well as well. Ciao'.
By AllisonSR
Georgia
on January 16, 2010
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This cake is great!! This is the second cake I have ever made from scratch, and it honestly turned out bettert han anything I could have imagined. I baked it for my father's birthday party with about 6 people and it was almost gone by the end of the night. And these people arent even big on sweets! Even if you arent the biggest fan of coconut or cherries, please give this a try still. You won't be disappointed.
Read all 14 reviews