the cake was very good, loved it. the caramel frosting, however, did not really taste like caramel. It tasted like buttercream with just a hint of caramel, maybe. but I still loved it and it will go on my list of cupcakes to serve in my variety of cakes to serve for special people.....
Photo: Jennifer Davick
More From Southern Living
Total: 2 Hours, 15 Minutes
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, separated
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup sweetened flaked coconut
- 1 cup finely chopped pecans, toasted
- Caramel Frosting
- Garnish: chopped roasted salted pecans
- 1. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla; beat until blended.
- 2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in coconut and pecans.
- 3. Beat egg whites at high speed until stiff peaks form, and fold into batter. Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling half full.
- 4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean. Remove from pans to wire racks, and let cool completely (about 45 minutes).
- 5. Pipe frosting onto cupcakes. Garnish, if desired.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Cakes/Frostings