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Created by:
Kristy Still
Pecan Cream Cake
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Ingredients
Cake:
1
Cup
Butter
Softened
2
Cups
Sugar
2
Cups
All Purpose Flour or Gluten Free All Purpose Flour
1
Tsp
Baking Soda
1
Cup
Buttermilk
1
Tsp
Vanilla Extract
5
Eggs
1/4
Cup
Shaved Coconut
1
Cup
Chopped Pecans
Icing:
1 8
oz
Package Cream Cheese
1/2
Cup
Butter
Softened
2
Cups
Powdered Sugar
1
Tsp
Butter Flavoring
1
Cup
Chopped Pecans
Instructions
Cake Instructions
Preheat oven to 350*.
Cream together the butter and sugar, beating well.
Add in the flour and baking soda, continue mixing.
Add buttermilk and vanilla, continue mixing.
Add each egg one at a time.
Stir in the coconut and pecans.
Pour into 2 greased 9 inch cake pans.
Bake in the oven on 350* for 30 minutes or until done.
Once cake is fully cooled, ice with the icing.
Sprinkle with additional shaved coconut if you would like on top of icing.
Icing Instructions
Cream the cheese and butter then add in in the powdered sugar. Beat this well adding in flavoring then mix in the nuts.
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