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Ingredients
- 1 cup unsalted butter softened
- 2 cups sugar
- 5 eggs separated
- 2 cups cake flour
- 1 teaspoon soda
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 cup coconut sweetened
- 1 cup pecan chopped
- Frosting 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 pound confectioner's sugar
- 1 teaspoon vanilla
- pecan halves garnish
- Preheat oven to 350F. Butter and flour three eight inch cake pans.
- In a large mixing bowl, cream butter and sugar until fluffy. In a separate bowl , beat egg yolks and add flour and soda. Add to butter mixture alternately with buttermilk.Beat well. Add vanilla, coconut and pecans. In a separate bowl, bea t egg whites with a pinch of salt until stiff. Fold into batter. Divide batter evenly between pans and bake 30 minutes . Remove from oven and cool in pans 10 minutes. Turn onto cooling racks.
Prepare frosting by combining all ingredients and blending until smooth and cre amy. When cake has completely cooled, place one layer on a serving plate and sp read frosting over the top. Repeat for remaining layers, then frost around the sides. Top with pecans.
What else can I help you with?
What is the difference between pavlova and cheesecake?
meringues are just smaller versions of pavlova. pavlova is the full shebang it comes with ice cream, strawberries, cream, blueberries and anything else. but meringues are smaller and just with out ice cream, cream, blueberries and strawberries.
How many calories in banana cream cheesecake?
Based on the Cheesecake Factory's numbers, the banana cream cheesecake contains 925 calories.
What is the difference between sorbet and ice cream?
The milk is the difference. Ice cream has it and sorbet does not. the following by Paisleycool: Sorbet and Italian ice are two ice-based confections that are recognizable by their sweet, often fruity flavor. Many people confuse sorbet and Italian ice because of their similarities in flavor and composition. The primary difference between Italian ice and sorbet is in the texture -- Italian ice is more grainy and icy, while sorbet has a smoother mouth feel. Sorbet can also contain alcohol, which contributes to the smoothness of the composition and texture. Read more: http://www.livestrong.com/article/491997-sorbet-vs-italian-ice/#ixzz28SqW2Osy
Where did the name of cheesecake come from?
Cheesecake got its name because it has cream cheese in it.
Best cream cheese for homemade cheesecake?
Some would say there is really no best cream cheese, but the most common brand used in cheesecake is Philadelphia brand cream cheese. It's actually my preferred brand for homemade cheesecake, too.
What is the name of the Italian foods?
Pizza,ice cream,pasta,olives, chi batter,olive oil,Dough balls, bread sticks, spaghetti,grapes,strawberry cheesecake, pepperoni and sponge fingers THEY ARE ALL ITALIAN
How can I make cream cheese for cheesecake?
To make cream cheese for cheesecake, you can combine milk and a starter culture, let it ferment, then strain it to remove the whey. This process creates a thick and creamy cheese that is perfect for making cheesecake.
Dids cheesecake have cheese in it?
Cream cheese is usually the main ingredient in Cheesecake, But a variation can be done with yogurt.
What is the difference between mascarpone and cream cheese?
The main difference between mascarpone and cream cheese is their texture and flavor. Mascarpone is a rich and creamy Italian cheese with a smoother texture and a slightly sweet taste, while cream cheese is denser and tangier with a more pronounced flavor. Mascarpone is often used in desserts like tiramisu, while cream cheese is commonly used in cheesecakes and spreads.
Why is cream cheese needed in cheesecake?
it is the creamy texture
Does cheesecake have gluten?
The only cheese in cheesecake is the cream cheese.
What chemistry is involved in cheesecake?
The chemistry of cheesecake involves interactions between proteins, fats, sugar, and acids. Proteins from eggs and cream cheese coagulate during baking to give the cheesecake structure. Fats from cream cheese and butter add richness and contribute to the texture of the cheesecake. Sugar helps sweeten the dessert and also contributes to browning during baking, while acids from ingredients like lemon juice or sour cream provide flavor balance and help stabilize the structure of the cheesecake.
