Source: Cowtippers, Atlanta, Georgia
Makes 12 servings.
4 egg whites
1/2 cup (1 stick) butter
1/2 cup Crisco
2 cups granulated sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1/2 tablespoon vanilla extract
3/4 cup Coco Lopez Cream of Coconut
Cream Cheese Frosting
3/4 cups (1 1/2 sticks) butter, cold
12 ounces cream cheese, cold
1 1/2 teaspoons vanilla extract
5 cups confectioners' sugar
1 cup sweetened, flaked coconut
To prepare the cake: Preheat a convection oven to 300 degrees F or conventional oven to 325 degrees F. Coat two 9-inch baking pans with nonstick spray and set aside.
Beat egg whites until stiff and set aside.
With an electric mixer on medium-low speed, beat butter, Crisco, sugar and egg yolks for 4 to 5 minutes or until light and fluffy, scraping down bottom and sides of bowl periodically.
In a separate bowl, sift flour and baking soda. Alternate adding flour mixture and buttermilk to batter, starting and ending with flour. Scrape down sides and bottom of bowl. Add vanilla and fold in beaten egg whites. Divide batter into pans. Bake for 35 to 45 minutes, or until a tester inserted in the cake comes out clean and tops are golden. Set on a rack to cool.
Carefully cut the cakes in half horizontally. Sprinkle tablespoons of Coco Lopez over layers, letting it soak in. Set aside.
To prepare the frosting: With an electric mixer, beat butter until smooth. Add cream cheese and continue beating until smooth. Add the vanilla. Gradually add the confectioners' sugar and beat until frosting is smooth and creamy. Place one layer on serving plate and top with frosting, repeat with three other layers. Frost sides of cake, being careful not to get any crumbs in the frosting. Coat tops and sides of cake with coconut.
Per serving: 656 calories (percent of calories from fat, 45), 6 grams protein, 85 grams carbohydrates, 1 gram fiber, 34 grams fat (18 grams saturated), 129 milligrams cholesterol, 336 milligrams sodium