Enter to Win One of 40 WRAF Cookbooks!

We are giving away 40 of our new cookbooks, Radio Recipes from the WRAF Family. These cookbooks have 270 recipes from some of our listeners and your favorite WRAF air personalities. They are 3-ring binder style and even come with a book stand.

Click here to enter to win!

Here's a recipe from one of our faithful listeners:

COCONUT-PECAN LAYER CAKE

Reba Blalock

• 2 C. Red Band self-rising flour*
• 2 C. sugar
• 1 C. shortening
• 1 C. buttermilk
• 5 eggs, separated
• 1 tsp. vanilla
• 1 1/3 C. flaked coconut
• 1 C. chopped pecans

*If using Red Band plain flour, add 1 tsp baking soda and 1 tsp salt.

Heat oven to 350. Grease and flour 3 round 9 x 1 1/2 x 2 in pans. Beat flour, sugar, shortening, buttermilk, egg yolks and vanilla in a large bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl occasionally, for 2 minutes. Beat in egg whites in high speed, scraping bowl occasionally, for 2 minutes. Stir in coconut and pecans. Pour into pans. Bake until wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center, for 30 - 35 minutes. Cool 10 minutes; remove from pans. Cool completely. Fill layers and frost top of cake with Cream Cheese-Pecan Frosting (see below). Garnish with pecan halves if desired.

CREAM CHEESE-PECAN FROSTING

• 4 C. powdered sugar
• 8 oz cream cheese, softened
• 3 T. margarine or butter, softened
• dash of salt
• 2-3 T. milk
• 1/2 C. chopped pecans

Mix powdered sugar, cream cheese, margarine, salt and milk until smooth and creamy. Stir in pecans.