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Holiday Coconut Cake
Holiday Coconut Cake
Prep Time: 40 Minutes
Skill Level: Advanced

Everybody's Rating:

Nutritional Information
Holiday Coconut Cake


  • 1 cup buttermilk
  • 2 cups MOUNDS Sweetened Coconut Flakes
  • 1/2 cup pecans
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 5 eggs
  • 1/2 cup butter or margarine
  • 1/2 cup shortening
Holiday Coconut Cake


  • 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
  • 2. Beat butter, shortening, sugar, egg yolks and vanilla until creamy. Stir together flour, baking soda and salt; add alternately with buttermilk, beating until well blended. Stir in coconut and pecans.
  • 3. Beat egg whites until stiff; fold into batter. Pour batter into prepared pan.
  • 4. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
  • 5. Frost with TOFFEE CREAM. Garnish with additional toffee bits, if desired. Cover; store leftover cake in refrigerator. Makes 12 servings.
  • TOFFEE CREAM: Beat 2 cups (1 pt.) cold whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract in large bowl until stiff. Fold in 1/2 cup HEATH BITS 'O BRICKLE Toffee Bits. About 4 cups.

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Holiday Coconut Cake HERSHEY'S Kitchens Reviews

    When I made this cake I left out the nuts an added toffee bits in the cake with the coconut. It was a great hit at Christmas dinner.
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