Incredible Coconut Cake

Submitted by Lizzie_Rodriquez

"From Taste of Home Magazine"

 

• Ready In: 1hr
• Ingredients: 19
• 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.

Reviews

[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. <br/><br/>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. <br/>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!