2 cups white sugar
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups boiling water
1 teaspoon vanilla extract
5 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup flaked coconut
1/2 cup strawberries, sliced and sliced
1 cup chopped pecans
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 (8 ounce) pans.
In a large bowl, mix sugar, flour, baking soda, baking powder and salt. Stirring constantly, beat in boiling water, vanilla extract and eggs. Mix together until smooth. Fold in sour cream and coconut. Spread batter evenly into prepared pans.
Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean.
Turn out onto a wire rack and cool completely. Press frosting of strawberry cream around each end of layers. Cool completely before removing from pan. Use a knife to delicately slice each layer into 4 triangles. Cool in pan slightly before removing from pan.
To make the frosting: In a small saucepan, combine sugar, whipped cream, pecans, strawberries and pecans. Bring to a boil, stirring constantly. Remove from heat, and stir in whipped cream, lemon zest and vanilla extract. Chill until soft. Spread over and around layers.
No ingredients, nothing but plain old frosting.I didn't think it was necessary but I'll make it anyway. Nothing fancy, just a plain old "What ever you use, whatever floats your boat."
⭐ ⭐ ⭐ ⭐ ⭐