Birthday Layer Cake

    Birthday Layer Cake

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    About this recipe: Make this special layer cake for those who aren't chocolate addicts! The buttermilk ensures a lovely, moist sponge, which gets a flavour boost from a touch of desiccated coconut and chopped pecans. A cream cheese buttercream icing brings the perfect finishing touch.

    Serves: 10 

    • 5 eggs, separated
    • 225g butter or margarine
    • 400g caster sugar
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 225g buttermilk
    • 1 teaspoon vanilla extract
    • 100g desiccated coconut
    • 125g chopped pecans
    • 225g cream cheese
    • 110g butter or margarine, softened
    • 450g icing sugar
    • 1 teaspoon vanilla extract
    • 60g chopped pecans

    Prep:30min  ›  Cook:35min  ›  Extra time:10min cooling  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour three 20cm round cake tins.
    2. Beat egg whites until they form stiff peaks.
    3. In a large bowl, cream 225g butter or margarine till light. Add caster sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and bicarb, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut and 125g pecans. Fold in stiffly beaten egg whites. Spoon into prepared cake tins.
    4. Bake for 25 to 40 minutes. Cool in tins for 10 minutes. Remove to wire rack to cool completely.
    5. Combine cream cheese, 110g butter or margarine, icing sugar and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Ice the cooled cake. The remaining pecans can be stirred into icing or sprinkled onto the cake after it is iced.
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