The Wedding cake recipe is for special occasions. Wedding cake is perfect for a wedding or special evening presentation. The ingredients of buttermilk and coconut, mix, to make an unbelievably moist cake. You don't taste their separate flavors, but rather marvel at the wonderful combination! This is perfect for a wedding cake or special evening presentation.
3/4 pound Butter
3 tsp Baking soda
1 1/2 cups Canola oil
6 cups Cake flour
6 cups Sugar
3 tsp Vanilla
15 Eggs, separated
3 cups Shredded coconut
3 cups Buttermilk
1 1/2 cups Pecans, roasted and chopped
Oven Temp ~ 325°
Baking Time ~
Pan Type ~ two – 6, 8, and 10 inch cake pans
Cream the butter, oil, and sugar until fluffy. Add yolks in 3 parts, beating after each
addition. Stir baking soda into buttermilk, use a container at least 4
times its volume. Set aside.
Add sifted flour into batter, alternating with the buttermilk. Add vanilla, coconut and nuts. Dust the nuts with flour before adding so they do not settle to the cake bottom.
Beat the egg whites until stiff peaks form. Fold into batter. Pour into prepared pans. Bake the wedding cake till done.
Cool and frost the wedding cake with your favorite cream cheese frosting. You can flavor the frosting with coffee if desired. Do not keep this cake out of refrigeration for more than 2 hours.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!