Coconut cake

Coconut cake
Coconut cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

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 sweetened shredded coconut, chopped

  • 1/4

    teaspoon cream of tartar

  • FROSTING:

  • 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 sweetened shredded coconut, toasted

Directions

DIRECTIONS Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. 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; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth. 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. Yield: 16 servings.

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