Incredible Coconut Cake

Recipe by Lizzie Rodriquez

From Taste of Home Magazine

Top Review by docholliday

I made this cake twice. I made it to replace a deceased Aunt's traditional Christmas Eve Coconut Cake from scratch. I am not an experienced baker, but I slavishly followed the instructions and precisely measured the ingredients, sed a KitchenAid mixer with whisk attachment to cream the butter, sugar and oil. I beat the mixture to keep the air in it. I hand folded the flaked coconut and sharp peaked, stiff eggwhites in with a wood spoon.

The flavor of the cake and the icing were excellent, but the cake layers rose only to 3/4" high. and after the two hour chill in the refrigerator and storing in the refrigerator the cake settled to the consistency of a cookie bar. I made it a second time to check, but it doesn't rise as much as it should.
If any more experienced bakers have some suggestions, I would love to try it again, but if it doesn't rise and settles, my family doesn't want iced slices of cocnut cookie bars!

Ingredients Nutrition


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat the sugar, butter and oil until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
  2. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
  3. Add cream of tartar to egg whites; beat until stiff peaks form. Gently fold into batter.
  4. Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  5. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
  6. Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

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