Shelly's Recipe

HAZELNUT CREAM CAKE

Category: Cakes

2 cups sifted flour
1 tsp. baking soda
1/2 teaspoon salt (use 1/4 if using salted butter)
5 eggs, separated
1/2 cup unsalted butter, room temperature
1/2 cup regular or butter flavored shortening
2 cups sugar
1 tsp vanilla extract
1 cup buttermilk
1/3 cup coconut, more if desired
1 cup finely chopped toasted hazelnuts

Cream Cheese Icing (double this if you like more icing)
1 (8 oz) pkg cream cheese, softened
4 oz butter, room temperature
1 (16 oz) box confectioners’ sugar
1 teaspoon vanilla extract

Preheat oven to 350. Spray three 9 inch round cake pans with flour-added cooking spray. Sift the already-sifted flour once more with the baking soda. Stir in the salt and set that aside. Beat egg whites in a mixing bowl until stiff; set aside.

Cream butter and shortening in a large mixing bowl; add sugar and beat for 3-5 minutes. Add vanilla, and then add egg yolks, one at a time, beating well after each yolk.

On low, add the flour and buttermilk alternately, starting and ending with flour. Fold in the egg whites in three parts. Stir in the coconut and nuts.

Divide batter among all three pans and bake for 25 minutes or until a skewer inserted in cakes comes out clean. Cakes will look kind of flat.

Prepare icing. Stir cream cheese, butter and some of the sugar together, and then beat until smooth. Slowly add remaining sugar. Beat until smooth and creamy. Beat in vanilla. Spread icing between cake layers and on top of cake.