Incredible Coconut Cake

From Taste of Home Magazine

• Ready In: 1 hr
• Serves: 16

Ingredients

• 5  eggs, separated
• 2  cups sugar
• 1⁄2 cup butter, softened
• 1⁄2 cup canola oil
• 1  teaspoon  coconut extract
• 1⁄2 teaspoon vanilla extract
• 1⁄4 teaspoon  almond extract
• 2 1⁄4 cups cake flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup buttermilk
• 2  cups flaked coconut, chopped
• 1⁄4 teaspoon cream of tartar
• 11  ounces cream cheese, softened
• 2⁄3 cup butter, softened
• 4 1⁄3 cups confectioners' sugar
• 1 1⁄4 teaspoons  coconut extract
• 2  cups flaked coconut, toasted

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.