Walnut-Coconut Cake
A rich, moist walnut-coconut cake featuring tender layers infused with vanilla and complemented by crunchy walnuts and flaky coconut, perfect for celebrations and gatherings.
Ingredients
Instructions
- Cream butter and shortening; gradually add sugar, beating until light and fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- Sift dry ingredients and add alternately with the buttermilk to the batter.
- Stir in vanilla.
- Add chopped walnuts and flaked coconut, blending well.
- Beat egg whites with cream of tartar until stiff peaks form.
- Fold beaten egg whites into the batter gently.
- Pour batter into 3 greased and floured 9-inch round cake pans.
- Bake at 350°F (175°C) for 30 minutes or until done.
- Cool completely before frosting with cream cheese frosting and sprinkling with chopped walnuts.
Nutrition & Diet Analysis (per serving)
1089
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).