posted by Angel 07-30-103 11:17 PM
Texas Sesquicentennial Cake
2 c. sugar
1 stick butter (do not substitute)
1/2 c. shortening
5 egg yolks
5 egg whites, well beaten
1 c. buttermilk
14 oz. pkg. flaked coconut
1/2 stick butter (do not substitute)
1 tsp. soda
2 c. all-purpose flour, sifted
1 tsp. butter flavor
1 tsp. vanilla
1 tsp. coconut flavor
1/2 c. cream of coconut
1 c. pecans, chopped
Saute coconut and pecans in 1/2 stick butter until slightly toasted. Drain very well on paper towels and divide into two equal portions; set aside.
Cream together sugar, shortening and 1 stick butter until creamy. Add egg yolks, one
at a time. Add soda to buttermilk. Add buttermilk and flour alternately. Add flavorings and coconut cream. Fold in beaten egg whites. Fold in half of coconut and pecans that have been sauteed and drained on paper towels. Pour into three greased and floured pans.
Bake at 350 ºF for 30 minutes. Cool before frosting cake.
Frosting:
1 (8 oz.) pkg. cream cheese, softened to room temperature
1 stick butter (do not substitute)
1 lb. box powdered sugar
1/2 c. cream of coconut
1 tsp. vanilla flavor
1 tsp. butter flavor
1 tsp. coconut flavor
1/2 sauteed coconut and pecans
Cream all ingredients together except coconut and pecans. Spread frosting between layers and also sides and top. Sprinkle coconut and pecans on each layer.