Coconut  Layer  Cake

 

 

 

 

INGREDIENTS:
 

5 eggs, separated

1/2 cup butter, softened

1/2 cup vegetable shortening

2 cups granulated sugar

2 cups all-purpose flour

1/2 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla extract

2 cups flaked coconut

1/2 cup chopped pecans

 

 

 

FROSTING

 

1 package (8 ounces) cream cheese, softened

4 cups confectioners sugar

1/4 cup butter, softened

1 teaspoon vanilla extract

1/4 cup flaked coconut, toasted

pecan halves

 



DIRECTIONS:

 

Preheat oven to 325 degrees.
 

Let eggs stand at room temperature for 30 minutes.

 

In a large bowl, cream the butter, shortening and sugar until light and fluffy.

Add egg yolks and beat well.

Stir in vanilla.

 

Combine flour and baking soda; add to creamed mixture alternately with buttermilk,

beating well after each addition.

Add coconut and pecans.

 

In a small bowl and with clean beaters, beat egg whites until stiff peaks form; gently fold into batter.

 

Pour into 2 greased and floured 9 inch round baking pans.

Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.

 Cool for 10 minutes before removing from pans to wire racks to cool completely.

 

 

FOR FROSTING:

 

Beat cream cheese, sugar, butter and vanilla in a large bowl until smooth and creamy.

Spread between layers and over top and sides of cake.

Sprinkle with coconut; garnish with pecans.

 

Store in the refrigerator.

 

 

Serves 12 - 16

 

 

 

 

 

Blueberry  Cheesecake

 

 

 

 

INGREDIENTS:
 

1 prepared graham cracker crust (9 inches)

2 packages (8 ounces each) cream cheese, softened

1/2 cup granulated sugar

1/4 teaspoon vanilla extract

2 eggs, lightly beaten

1 can (21 ounces) blueberry pie filling, divided

 

 


DIRECTIONS:
 

Preheat oven to 350 degrees.

 

In a large bowl, beat the cream cheese, sugar and vanilla until smooth.

Add eggs, beating just until combined.

 

Pour into crust.

Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture.

Cut through with a knife to swirl the pie filling.

 

Bake for 35 to 40 minutes or until center is almost set.

Cool on a wire rack for 1 hour.

 

Refrigerate for 2 hours.

 

Top with remaining pie filling.

 

Refrigerate leftovers.

 

 

Serves 8


 

 

             

    

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