Incredible coconut cake

By á-39535

*dessert

Ingredients

• Cake:
• 5 eggs - separated
• 2 C sugar
• 1/2 C butter - softened
• 1/2 C vegetable oil
• 1 t coconut extract
• 1/2 t vanilla extract
• 1/4 t almond extract
• 2 1/4 C flour
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1 C buttermilk
• 2 C flaked coconut - chopped
• 1/4 t cream of tartar
• Icing:
• 1 8 oz pkg cream cheese
• 3/4 C butter - softened
• 4 1/2 C powdered sugar
• 1 1/4 t coconut extract
• 2 C flaked coconut - toasted if desired

Preparation

Step 1

cake:

Preheat oven to 325 and grease and flour 3 9" cake pans.

Place egg whites in a bowl and let sit at room temp. for 30 minutes.

In separate bowl cream sugar, butter and oil until light and fluffy.
Add egg yolks, one at a time blending well. Beat in the extracts.

Combine flour, baking powder, baking soda, and salt. Add to the creamed mixture alternating with the buttermilk. Stir in the coconut.

Add cream of tartar to the egg whites and beat until peaks form. Gently fold this mixture into the batter.

Pour batter into the 3 cake prepared cake pans and bake for 25-30 minutes or until tooth pick inserted comes out clean.

Cool for 10 minutes before turning out onto a bakers rack to finish cooling.

Icing:

Beat cream cheese and butter until fluffy, add powdered sugar and extract and continue to beat until smooth.

Spread 1/2 C icing on 1 cooled cake, then sprinkle with 1/3 C of coconut and repeat. Top with remaining cooled cake and spread the remaining frosting over the top and sides. Top with the remaining coconut.

Refrigerate 2 hours before serving.