assignmentPREPARATION
Cream sugar, butter and Crisco. Add egg yolks one at a time. Sift flour and soda together. Add buttermilk and flour alternately. Add vanilla. Beat egg whites until stiff. Fold in egg whites and coconut. Bake at 350° for 25 minutes in 3 layer pans.
Preheat oven to 350°.
Toast coconut in a nonstick skillet on top of stove at medium heat.
Stir constantly as coconut begins to caramelize so that it doesn't burn.
Continue browning to your taste (about 3-4 minutes.) Allow coconut to cool thoroughly on a paper towel.
Then toast the pecan pieces in the same manner and allow them to cool on a separate paper towel.
Pour the cooled coconut into a food processor and pulse until finely ground, about 1 minute.
Pour ground coconut into a liquid measuring cup with buttermilk and stir to combine. Let rest for 10 minutes.
Divide the batter among 12 paper lined muffin cups, filling each one about 2/3 full. Bake in preheated oven until toothpick inserted into center comes out clean, about 20-25 minutes. Cool in the pan for several minutes, then transfer to a wire rack to cool completely. Once cool, frost with cream frosting and sprinkle tops with toasted coconut and pecans. Store in an airtight container.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip cream cheese and butter until smooth. Mix in vanilla, then stir in powdered sugar and mix until smooth and fluffy (if it seems slightly runny, chill, then stir before piping or spreading. (You might want to freeze it in the mixing bowl for 5 minutes, then beat with the mixer again, then freeze 5 more minutes and beat.)
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