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Alabama Lane Cake – Sweet Easy Recipes Classic

Sweet easy recipes shine with this legendary Alabama Lane Cake – a Southern classic loaded with coconut, pecans, and raisins in a fluffy white cake.
Prep Time40 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: Cakes
Cuisine: American
Keywords: air fryer desserts easy recipes, dessert table favorites, easy recipes, food receipt easy recipes, quick and easy recipes, recipes for dinner, sweet easy recipes
Servings: 12 servings
Author: Betty

Ingredients

For the Cake

  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 8 large egg whites, room temperature
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature
  • 2 teaspoons vanilla extract

For the Filling

  • 8 large egg yolks
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1 cup chopped pecans
  • 1 cup raisins
  • 1 cup shredded sweetened coconut
  • 1/4 cup bourbon (optional)

For the Frosting

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 teaspoon cream of tartar
  • 2 large egg whites
  • 1 teaspoon vanilla extract

Instructions

For the Cake

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream together the sugar and butter until light and fluffy.
  3. Add the egg whites one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir in vanilla.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 22–25 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

For the Filling

  1. In a saucepan over medium heat, combine the egg yolks, sugar, and butter. Stir constantly until thickened, about 10 minutes.
  2. Remove from heat and stir in pecans, raisins, coconut, and bourbon (if using). Let cool completely.

For the Frosting

  1. In a small saucepan, bring the sugar, water, and cream of tartar to a boil. Stir until sugar dissolves.
  2. In a mixing bowl, beat egg whites until soft peaks form.
  3. Slowly pour the hot syrup into the egg whites while beating on high until stiff, glossy peaks form.
  4. Beat in vanilla extract.

To Assemble

  1. Place one cake layer on a serving plate. Spread with half the filling.
  2. Top with the second cake layer and spread with remaining filling.
  3. Place the final cake layer on top and frost the sides and top with the boiled frosting.
  4. Chill until ready to serve.

Notes

For a non-alcoholic version, omit the bourbon. You can toast the pecans and coconut for extra flavor. The cake can be made a day ahead, as the flavors meld beautifully overnight.