Type what you have

Ingredients

• ✓ buttermilk
• self-rising flour
• vegetable shortening
• butter

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Place flour into a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Stir in buttermilk with a fork just until moistened.
3. 3 Turn dough out onto a lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle with a thickness of 3/4 to 1 inch. Dip a 2-inch biscuit cutter in flour and cut out as many biscuits as you can. Gather dough scraps and roll together into a ball; pat out to the same thickness as before and cut out addtional biscuits.
4. 4 Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)
5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.

By White Lily

Ingredients

• ✓ buttermilk
• mayonnaise
• white sugar
• lemon juice
• white vinegar
• salt
• black pepper
• cabbage
• carrot

Instructions

1. 1 Whisk buttermilk, mayonnaise, sugar, lemon juice, vinegar, salt, and pepper together in a bowl.
2. 2 Toss cabbage and carrot together in a large bowl. Drizzle dressing over the cabbage mixture; toss to coat.
3. 3 Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

By Patricia Albert Ramirez

Ingredients

• ✓ buttermilk
• mayonnaise
• sugar
• celery seed
• black pepper
• coleslaw mix

Instructions

1. 1 Stir together mayonnaise, buttermilk, sugar, celery seed, and black pepper in a large bowl until well combined. Fold in coleslaw mix until evenly coated. Refrigerate before serving, at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ buttermilk
• mayonnaise
• white sugar
• milk
• lemon juice
• white wine vinegar
• salt
• black pepper
• coleslaw mix
• onion

Instructions

1. 1 Stir mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper together in a bowl until smooth.
2. 2 Combine coleslaw mix and onion in a large bowl. Pour mayonnaise mixture over top and stir until well combined. Chill for 1 hour before serving.

By mrasdon

Ingredients

• ✓ buttermilk
• all-purpose flour
• whole wheat pastry flour
• rolled oat
• white sugar
• baking powder
• baking soda
• kosher salt
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (191 degrees C). Line a cookie sheet with parchment paper.
2. 2 Mix flours, rolled oats, sugar, baking powder, baking soda, and salt in a medium bowl. Mix buttermilk and melted butter together in a small bowl.
3. 3 Make a small well in the flour mixture and pour in the buttermilk-butter mixture. Stir together with a wooden spoon until well combined.
4. 4 Turn the dough out on a generously floured surface and knead into a smooth, round loaf. Place on the cookie sheet and cut a shallow X into the top of the dough.
5. 5 Bake in the preheated oven until top is golden brown, about 1 hour. Carefully tap the bottom of the loaf; it should sound hollow. Cool on a baking rack for at least 30 minutes before slicing.

By Smart Cookie

Ingredients

• ✓ buttermilk
• sweet potato
• salt
• black pepper
• milk
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Adjust an oven rack to the upper-middle position. Line a baking tray with aluminum foil.
2. 2 Bake sweet potatoes on the prepared tray in the preheated oven until tender, 45 to 60 minutes. Peel when cool enough to handle.
3. 3 Purée peeled sweet potatoes in a food processor until smooth; season with salt and pepper. With the motor running, add buttermilk and milk gradually through the feeder tube, then butter. Continue processing until silky smooth.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ buttermilk
• butter
• white sugar
• egg
• baking soda
• cornmeal
• all-purpose flour
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
3. 3 Melt butter in a large skillet or saucepan over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
4. 4 Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.
5. 5 Pour batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
7. 7 Serve and enjoy!

By Bethany Weathersby

Ingredients

• ✓ buttermilk
• cabbage
• carrot
• onion
• green onion
• dill pickle
• mayonnaise
• dill pickle juice
• vinegar
• yellow mustard
• white sugar
• cayenne pepper
• salt
• garlic

Instructions

1. 1 In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
2. 2 In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

By R0XY24

Ingredients

• ✓ buttermilk
• olive oil
• onion
• garlic
• zucchini
• corn kernel
• salt
• black pepper
• chihuahua cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
2. 2 Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
3. 3 Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuahua cheese.

By Muy Bueno

Ingredients

• ✓ buttermilk
• mayonnaise
• yogurt
• parsley
• lemon zest
• garlic
• zucchini
• kalamata olive
• salt
• black pepper

Instructions

1. 1 Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.

By VirginiaWillis

Ingredients

• ✓ buttermilk
• white sugar
• salt
• pepper
• milk
• mayonnaise
• white vinegar
• lemon juice
• cabbage
• carrot

Instructions

1. 1 In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.

By Steph

Ingredients

• ✓ buttermilk
• mayonnaise
• white sugar
• milk
• lemon
• olive oil
• white wine vinegar
• garlic and herb seasoning blend
• celery seed
• salt
• black pepper

Instructions

1. 1 Whisk mayonnaise, buttermilk, sugar, milk, lemon juice, olive oil, vinegar, garlic and herb seasoning blend, celery seed, salt, and black pepper together in a bowl until smooth and creamy. Cover the bowl with plastic wrap and refrigerate until ready to use.

By rlt11_NMC

Ingredients

• ✓ buttermilk
• cabbage
• carrot
• onion
• mayonnaise
• white sugar
• milk
• lemon juice
• white vinegar
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and sugar has dissolved.
3. 3 Mix cabbage, carrots, and onion in a large salad bowl.
4. 4 Pour dressing over cabbage mixture and mix thoroughly.
5. 5 Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

By Kristina

Ingredients

• ✓ buttermilk
• green tomato
• salt
• black pepper
• all-purpose flour
• salt
• black pepper
• cornmeal
• parsley
• paprika
• cayenne pepper
• canola oil
• ranch dressing
• cajun seasoning
• hot pepper sauce

Instructions

1. 1 Season tomato slices with salt and pepper.
2. 2 Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk into a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
3. 3 Dredge each tomato slice in flour mixture to coat, dip into buttermilk, and finish by pressing both sides of tomato into cornmeal mixture to coat. Lay coated tomato slices on a baking sheet; set aside to let tomatoes absorb the coating, 10 to 15 minutes.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Gently drop tomato slices into hot oil and cook until crispy, golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towels.
6. 6 To make the dipping sauce: Whisk ranch dressing, Cajun seasoning, and hot pepper sauce together in a small bowl. Serve sauce with fried tomato slices.

By Crystal Bodyroc McGlown

Ingredients

• ✓ buttermilk
• garlic powder
• black pepper
• onion powder
• celery seed
• cayenne pepper
• mustard
• basil pesto
• salt
• lemon juice
• apple cider vinegar
• honey
• sour cream
• mayonnaise
• salad dressing
• carrot
• cabbage

Instructions

1. 1 Combine cabbage and carrots in a large bowl; set aside.
2. 2 Whisk salad dressing, mayonnaise, buttermilk, sour cream, honey, cider vinegar, lemon juice, salt, pesto, mustard, cayenne pepper, celery seeds, onion powder, black pepper, and garlic powder together in a medium bowl until smooth and creamy.
3. 3 Pour ½ dressing over cabbage-carrot mixture; toss to coat. Gradually stir in remaining ½ dressing until coleslaw reaches desired consistency. Cover the bowl with plastic wrap; refrigerate until flavors combine, at least 3 hours.

By joeygrissom

Ingredients

• ✓ buttermilk
• milk
• heavy cream
• salt
• cheesecloth

Instructions

1. 1 Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
2. 2 Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
3. 3 Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
4. 4 Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

By Orcashottie

Ingredients

• ✓ buttermilk
• vegetable oil
• all-purpose flour
• salt
• black pepper
• oregano
• squid

Instructions

1. 1 Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
2. 2 Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
3. 3 Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

By Senushi

Ingredients

• ✓ buttermilk
• gelatin
• water
• heavy cream
• white sugar
• lemon peel
• kosher salt
• vanilla extract
• lemon juice

Instructions

1. 1 Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
2. 2 Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
3. 3 Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.

By John Mitzewich

Ingredients

• ✓ buttermilk
• white sugar
• butter
• egg yolk
• baking soda
• all-purpose flour
• walnut
• coconut
• confectioners sugar
• cream cheese
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. 2 Beat 2 cups white sugar, 1 cup butter, and egg yolks together in a bowl with an electric mixer. Beat in flour, alternating with buttermilk, beating briefly after each addition. Beat in baking soda, then beat in 1 cup walnuts and coconut.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; fold into batter. Divide batter evenly among the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool cakes in pans, 5 to 10 minutes, before turning out onto wire racks to cool completely, 25 to 30 minutes.
5. 5 Meanwhile, beat confectioners' sugar, cream cheese, remaining 1/2 cup butter, and vanilla extract together in a bowl with an electric mixer until smooth and creamy.
6. 6 Spread frosting onto cooled cake layers. Stack layers; frost sides if desired. Place remaining 1/4 cup walnuts on top cake.

By Chantal

Ingredients

• ✓ buttermilk
• sun-dried tomato
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• rosemary
• parsley
• cheddar cheese
• green onion
• egg
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.
2. 2 Whisk together the oil, egg, and buttermilk in a small bowl.
3. 3 In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
4. 4 Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.

By Shelley Ross

Ingredients

• ✓ buttermilk
• baking soda
• white sugar
• butter
• vegetable oil
• shortening
• egg yolk
• vanilla extract
• egg white
• all-purpose flour
• coconut
• pecan
• cream cheese
• margarine
• confectioners' sugar
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
2. 2 In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
4. 4 Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
5. 5 To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

By Barbara

Ingredients

• ✓ buttermilk
• white sugar
• butter
• shortening
• egg
• all-purpose flour
• coconut
• walnut
• baking soda
• vanilla extract
• cream cheese
• butter
• vanilla extract
• powdered sugar
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.

By FAYLO

Ingredients

• ✓ buttermilk
• baking soda
• butter
• shortening
• white sugar
• egg
• vanilla extract
• coconut
• baking powder
• all-purpose flour
• cream cheese
• butter
• vanilla extract
• confectioners' sugar
• cream
• walnut
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
2. 2 To make the cake: Combine buttermilk and baking soda together in a small bowl; set aside.
3. 3 Beat butter, shortening, and sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour; stir until just combined. Pour batter into the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes; transfer to a wire rack and let cool completely, 20 to 25 minutes.
5. 5 To make the frosting (while cakes are cooling): Beat cream cheese, butter, vanilla, and confectioners' sugar in a medium bowl with an electric mixer until light and fluffy. Beat in cream, a little at a time, to attain the desired consistency. Stir in walnuts and coconut. Spread frosting between the cake layers and on the top and sides of cooled cake.

By Rory

Ingredients

• ✓ buttermilk
• margarine
• shortening
• white sugar
• egg yolk
• all-purpose flour
• baking soda
• vanilla extract
• coconut
• pecan
• egg white
• cream cheese
• margarine
• confectioners' sugar
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2. 2 Beat egg whites until they form stiff peaks.
3. 3 In a large bowl, cream 1/2 cup butter and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
4. 4 Bake cakes in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 25 to 30 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely, about 1 hour.
5. 5 Combine cream cheese, 1/2 cup butter, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

By cyndi

Ingredients

• ✓ buttermilk
• baking soda
• salt
• shortening
• margarine
• white sugar
• egg yolk
• almond extract
• vanilla extract
• all-purpose flour
• egg white
• pineapple
• coconut
• pecan
• butter
• cream cheese
• confectioners' sugar
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
2. 2 In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
3. 3 Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
4. 4 To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

By BOSQUE

Ingredients

• ✓ buttermilk
• vanilla extract
• pecan
• butter
• cream cheese
• cocoa powder
• confectioners sugar
• pecan
• coconut
• cocoa powder
• baking soda
• all-purpose flour
• vanilla extract
• egg
• white sugar
• shortening
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans.
2. 2 Make the cake: Cream butter, shortening, and sugar together. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
3. 3 Sift flour, baking soda, and cocoa together. Add flour mixture to butter mixture in batches, alternating with buttermilk, beginning and ending with dry ingredients. Stir in coconut and pecans.
4. 4 Beat egg whites in a separate bowl until stiff peaks form; fold into the batter. Pour batter into the prepared cake pans.
5. 5 Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintutes.
6. 6 While the cakes are cooling, make the frosting: Sift confectioner's sugar and cocoa together.
7. 7 Beat cream cheese and butter until creamy. Mix in confectioners' sugar mixture, a little at a time, until well-combined. Mix in pecans and vanilla.
8. 8 Remove cooled cakes from the pans. Frost the top of each layer, then stack and frost the sides.

By MARBALET

Ingredients

• ✓ buttermilk
• pecan
• cream cheese
• salt
• vanilla extract
• cream of coconut
• butter
• powdered sugar
• pecan
• egg
• shortening
• butter
• white sugar
• baking soda
• salt
• baking powder
• cake flour
• vanilla extract
• coconut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with parchment paper.
2. 2 Spread coconut flakes thinly over a microwave-safe plate. Microwave on high until lightly browned, stirring every 30 seconds, 2 to 3 minutes total.
3. 3 Place coconut in a blender and grind into a fine powder.
4. 4 Combine coconut powder, buttermilk, and vanilla extract in a bowl. Combine cake flour, baking powder, salt, and baking soda in a separate bowl.
5. 5 Beat sugar, butter, and shortening until fluffy.
6. 6 Add eggs, one at a time.
7. 7 Add flour mixture alternately with coconut-buttermilk mixture, mixing between additions. Mix in pecans.
8. 8 Divide batter between the pans.
9. 9 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 28 to 32 minutes. Cool cakes in pans for 10 minutes.
10. 10 Remove cakes from pans and cool on wire racks, at least 20 minutes.
11. 11 Meanwhile, beat powdered sugar and butter until fluffy. Mix in cream of coconut, vanilla extract, and salt. Add cream cheese; beat until well combined.
12. 12 Place 1 cooled cake on a serving platter and spread frosting all over.
13. 13 Place the other cake on top; coat with remaining frosting.
14. 14 Press remaining pecans around and on top of the cake to garnish.

By Yoly

Ingredients

• ✓ buttermilk
• heavy cream

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
2. 2 Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
3. 3 Cook in the preheated oven for 2 hours and 15 minutes.
4. 4 Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.

By FrankW

Ingredients

• ✓ buttermilk
• heavy cream

Instructions

1. 1 Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
2. 2 Cover and refrigerate for at least 24 hours before serving.

By Donna

Ingredients

• ✓ buttermilk
• milk

Instructions

1. 1 Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
2. 2 Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

By Darin R Molnar