1 cup (2 sticks) unsalted butter, room temperature
2 cups all-purpose flour
2 cups sugar
5 eggs
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon shredded coconut
1 cup pecans, roughly chopped
Icing:
1 cup (2 stick) unsalted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
3-4 cups powdered sugar
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup pecans, roughly chopped
1/4 teaspoon salt
Preparation
heat kitchen appliance to 350º F and gently grease a jelly roll baking sheet with butter or non-stick spray.
in an exceedingly medium bowl, whisk along flour, bicarbonate and salt, then put aside.
in an exceedingly massive bowl or mixer, cream along butter and sugar for 4-5 minutes, or till downy and lightened in color.
Add eggs and beat till totally incorporated, then combine in seasoner.
starting and ending with the dry ingredients, alternate between adding flour mixture and milk mixture to ready-mix, mix till simply incorporated.
Fold in coconut and pecans, then pour batter into lubricated baking sheet.
Place in kitchen appliance and bake for 17-20 minutes, or till strip inserted in center comes out principally clean. take away from kitchen appliance and let cool
begin ice by creaming butter and cheese along in an exceedingly massive bowl or mixer. 3-4 minutes, or till downy.
operating bit by bit, add in granulated sugar and salt, mix till combined, then hammer in seasoner and cut coconut.
Frost cake and high with cut pecans. Slice, serve and enjoy!
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