- 12
- 15 mins
- 75 mins
Ingredients
- 1/4 lb white almond bark
- 1/2 cup boiling water
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 1/4 tsp vanilla
- 1 tsp baking powder
- 2 1/2 cups cake flour
- 1 cup buttermilk
- 1 cup fine coconut flakes
- 1 cup finely chopped pecans
- 8 oz cream cheese
- 1 stick margarine or butter
- 1 tsp vanilla
- 1 lb powdered sugar
Preparation
Step 1
1. Cake: Melt almond bark in top of double boiler over hot water; let cool to room temperature.
2. Cream butter and sugar. Beat in eggs, 1 at a time. Add melted almond bark and vanilla.
3. Sift together baking powder and flour; add to first mixture alternately with buttermilk in 4 to 5 additions. Beat until smooth after each addition, but don’t overbeat. Stir in coconut and nuts.
4. Turn into three 8" greased and floured round cake pans. Bake at 350F for 20-25 mins or until cake tests done. Remove from oven and let stand 10 mins in pans. Turn out to cool completely.
5. To make Cream Cheese Frosting: Soften cream cheese; add slightly softened butter and vanilla. Add powdered sugar and beat until frosting is of a spreading consistency. Ice cooled cake.