as promised . . .
Cake
Ingredients:
- 1 stick (113g) of unsalted butter
- ½ cup (105g) Coconut Oil, Crisco shortening or . . . if you’re feeling naughty, lard
- 2 cups (450g) granulated sugar
- 5 egg whites, beaten
- 5 egg yolks
- 2 cups (150g) all-purpose flour, sifted
- 1 teaspoon (4.2g) baking soda
- 1 cup (240g) buttermilk
- 1 teaspoon (4.2g) Penzey’s Double-Strength Vanilla Extract
- 1 small can (100g) coconut†
- 1 cup (125g) chopped pecans
† This is an old recipe given to me about 20 years ago by a co-worker; I have adapted it to my own tastes. As neither coconuts nor pecans are native to Italy, it is doubtful the recipe’s origins are truly in that lovely land . . . unless Christopher Columbus pillaged it during one of his many voyages of conquest. I do not believe that baking coconut is available anymore in a can. I use 1 cup (100g) Baker’s Brand Sweetened Coconut, available at regular grocery stores and online at Amazon.com in a 14 oz plastic bag.
Method:
- Preheat the oven to 350℉ (177℃) and grease three (3) x 8 inch (appx. 20 cm) pans.
