Ingredients for Hibiscus Nectar Cake
- 1 cup (2 sticks) unsalted butter
- 1/2 cup shortening
- 2 cups granulated sugar
- Eggs
- Vanilla Extract
- Coconut Extract
- 1 cup buttermilk
- 1/2 cup sour cream
- All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- Flaked Coconut
- 1 cup chopped pecans
- Maraschino Cherry
- 8 ounces cream cheese
- 4 cups powdered sugar
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How to Make Hibiscus Nectar Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Cream together 1 cup (2 sticks) unsalted butter and 1/2 cup shortening at medium speed until light and fluffy.
- Gradually add 2 cups granulated sugar, beating well after each addition.
- Add 4 large egg yolks, one at a time, beating well after each addition.
- Stir in 1 tablespoon hibiscus extract (or other desired flavoring extract), 1 teaspoon vanilla extract.
- Beat until just combined. Set aside.
- In a separate bowl, whisk together 1 cup buttermilk and 1/2 cup sour cream.
- In another bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients and the buttermilk mixture to the creamed butter mixture, alternating between the two and beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Fold in 1 cup sweetened shredded coconut, 1 cup chopped pecans, and 1 cup maraschino cherries, drained.
- Divide batter evenly among the prepared cake pans.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- **Make the frosting:** In a mixing bowl, beat 1 cup (2 sticks) unsalted butter and 8 ounces cream cheese at medium speed until creamy.
- Add 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract; beat until combined.
- Gradually add 4 cups powdered sugar, beating until smooth and creamy.
- Fold in 1/2 cup chopped pecans and 1/2 cup maraschino cherries, drained.
- Once cakes are completely cool, frost between layers and on top and sides of the cake.
- Refrigerate cake for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
312g
Fat
108g
Carbs
32g
