Walnut Coconut Cake: Sandi's Recipe of the Week - June 25

Presents

Sandi's "Recipe Of The Week"
June 25 - July 1, 2005

"Walnut Coconut Cake"

Walnut Coconut Cake

Recipe Source:
Best Ever Cakes and Pastries (Card 40)
from Great American Recipes

Serving Size: Makes 12 servings

Amount	Ingredient
1 cup (2 sticks)	butter or margarine
1 1/2 cups	granulated sugar
5	eggs, separated
1 cup	buttermilk
1 teaspoon	baking soda
2 cups	all purpose flour
1 teaspoon	vanilla
1 1/2 cups	black or English walnuts, chopped
1 cup	flaked coconut
1/2 teaspoon	cream of tartar
Cream Cheese Frosting:
1/4 cup (1/2 stick)	butter or margarine
8 ounce package	cream cheese
2 cups	powdered sugar
1 teaspoon	vanilla
	Walnuts and toasted coconut, for garnish, optional

Preparation Instructions:
1. Cream butter with the sugar and egg yolks until light and fluffy.
2. Combine buttermilk and baking soda, stirring until soda is dissolved.
3. Add flour to creamed mixture alternately with the buttermilk.
4. Add vanilla, walnuts and coconut.
5. Beat the egg whites until frothy; add the cream of tartar. Beat until stiff. Fold into the batter.
6. Grease and flour one 10 inch Bundt cake pan. Turn batter into the pan, smoothing top evenly.
7. Bake at 350 degrees for 1 hour or until the cake tests done. (A wooden skewer inserted inthe center should come out clean.)
8. Cool on a rack. Loosen edges. Remove from pan.
9. To make the frosting, cream the butter and cream cheese until blended. Beat in powdered sugar and vanilla.
10. Spread frosting over the cooled cake. Decorate with walnuts and toasted coconut, if desired.
Per serving: 658 calories; 9.2 g protein; 40.5 g fat; 68.0 g carbohydrates; 478 mg sodium.

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