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Texas Sesquincentennial Cake

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Member since 2007

Serves | Prep Time | Cook Time 30


1 (14 ounce) package flaked coconut
1 cup pecans, chopped
1/4 cup (1/2 stick) butter (do not substitute)
2 cups granulated sugar
1/2 cup shortening
1/2 cup (1 stick) butter (do not substitute)
5 egg yolks
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour, sifted
1 teaspoon butter flavor
1 teaspoon vanilla extract
1 teaspoon coconut flavor
1/2 cup cream of coconut
5 egg whites, well beaten

Sauté coconut and pecans in 1/4 cup butter until slightly toasted.

Drain very well on paper towels and divide into two equal portions; set aside.

Cream together sugar, shortening and 1/2 cup butter until creamy.

Add egg yolks, one at a time. Add baking soda to buttermilk. Add buttermilk and flour alternately.

Add flavorings and cream of coconut. Fold in beaten egg whites.

Fold in half of coconut and pecans that have been sautéed and drained on paper towels.

Pour into three greased and floured pans. Bake at 350 degrees F for 30 minutes.

Cool before frosting cake.

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I am a Texas expat but still love and search out all things from home. I ran across this recipe and have yet to be able to try it out. If anyone has ever tried this cake I'd love to hear about it. I know this cake was made in honor of the birthday of my home state.

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