Kim Nelson of Shark Tank Makes Us a Cake
Do you know Kim Nelson? Maybe you saw her on Shark Tank when she made a deal with Barbara Corcoran. She went in there with a selection of her cakes and while the male sharks were chowing down, Barbara was smart enough to see potential. Luckily for us Kim has put for her recipes in a book, Daisy Cakes, Share a Slice of Love. This cake is from her family archives and features lots of coconut and pecans and her trademark cream cheese icing. Also make sure to read our interview and check out her Coconut & Pineapple Pie.
In Kim’s words: This is my mother’s favorite cake. Her best friend, Mable, used to make this cake for us for special occasions. She would present it on a dome covered glass pedestal, swiftly removing the dome to oohs and ahhs of our family.
- ½ cup unsalted butter
- ½ cup shortening
- 2 cups granulated sugar
- 5 eggs
- 2 cups unbleached all purpose flour, sifted 2 times
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup coconut
- 1 cup chopped pecans
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 ( 8 oz.) cream cheese
- 1 stick unsalted butter, room temperature
- 1 box powdered sugar
- 1 teaspoon almond extract
- For the cake: Preheat oven to 350 degrees. Grease and flour 3, 9-inch cake pans.
- Separate eggs and beat egg whites until stiff. Set aside.
- Cream butter, shortening together. Add sugar and beat until light and fluffy. Add egg yolks. Mix well.
- Dissolve soda in buttermilk. Add flour to to egg and butter mixture along with buttermilk. Beat well. Add coconut, nuts and extracts. Mix well. Fold in stiffly beaten egg whites. Pour into prepared pans, using 2 cups of batter for each pan. Bake for 25 minutes. Cool for 15 minutes before turning out of pan. Cool layers completely before icing.
- For the Icing: Cream butter. Add cream cheese. Mix well. Add extract and powdered sugar. Beat until smooth. Spread between layers and on top of cooled cake.
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