Incredible Coconut Cake

By carvalhohm

Ingredients

• FROSTING:
• 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
• 2 packages (one 8 ounces, one 3 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

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

Place egg whites in large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat sugar, butter and oil until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.

Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.

Add cream of tartar to egg whites; beat until stiff peaks form. Gently fold into batter.

Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.

Place one cake layer on 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 refrigerator.