Incredible Coconut Cake

READY IN: 1hr
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

Directions

  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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