These tasty chicken nachos are simple to make and are guaranteed to be a hit! sufficient for a supper. The chicken topping, which is a terrific taco and quesadilla filling as well, contains the main flavors. You may get as creative as you like, but I suggest serving with sour cream and guacamole.
| Prep Time: | 35 mins |
| Cook Time: | 30 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 24 |
| Yield: | 1 9-inch layer cake |
Ingredients
- 2 cups white sugar
- ½ cup butter
- ½ cup shortening (such as Crisco®)
- 5 eggs, separated, divided
- 2 cups sifted all-purpose flour
- 2 cups shredded coconut
- 1 cup buttermilk
- ½ cup chopped walnuts
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter
- 1 teaspoon vanilla extract
- 1 (16 ounce) package powdered sugar
- ½ cup shredded coconut, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
- Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract.
- Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.
- Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 14 g |
| Sodium | 164 mg |
| Sugars | 36 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I cut back on the sugar by 1/4, but then found the cake to be a bit bland. I wonder if it would have benefited from some coconut extract. The frosting was too sweet for our family, so we added another 1/4 of butter and 1/3 of cream cheese. That made the frosting softer, but it was easy to spread and more to our liking.
This cake was delicious! I made it for Christmas Day and everyone loved it! Will probably make this every year at Christmas time.
SO good! I used pecans instead of walnuts, because that’s what I had. Turned out amazing. Will be making this again!
This is an awesome cake! Flavorful, moist, coconut-y, and beautiful too! Since my coconut was sweetened, I lessened the sugar in the cake to 1 1/2 cups and added a 1/2 tsp salt (and used all butter instead of a combo of butter and shortening). I pulsed the shredded coconut in my food processor a few times before adding it to the cake batter–this makes for a finer texture, and is just totally my personal preference. I don’t have four 9″ cake pans, so I baked the cakes only in two 9″ pans (they took 35 minutes to bake), and cut the cakes in half once they cooled. This worked perfectly. I completely forget to add the walnuts to the cake batter, so I simply sprinkled them in the filling, alongside the extra shredded coconut, in between the layers of cake. The frosting is great as well. I needed to add about 2-3 tbsps of heavy cream to get a spreadable consistency, however. Had just enough frosting to fill and frost the outside of the cake, with none leftover. I also needed quite a bit more than 1/2 cup shredded coconut to add to the filling and outside of the cake (probably a few cups worth). All said and done though, this is an absolutely delicious cake! Not too sweet, just the right amount of coconut, and not overpowered by a strong cream cheese frosting either. Everything works perfectly in tandem here. This will be my go-to coconut cake from now on! Thank you so much for the recipe! (Final note: I did not need to add dowels or wooden skewers to keep the cake layers together