Creme Cake
Ingredients
- 1/2 cup 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 ⓘ
- Icing ⓘ
- 4 ounces margarine ⓘ
- 4 cups powdered sugar ⓘ
- 1 teaspoon vanilla ⓘ
Instructions
- 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: 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.
Nutrition & Diet Analysis (per serving)
1178
kcal
59% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).