- 16
Ingredients
- FROSTING:
- 55 eggs, separated
- 2cups2 cups sugar
- 1/2cup1/2 cup butter, softened
- 1/2cup1/2 cup canola oil
- 1teaspoon1 teaspoon coconut extract
- 1/2teaspoon1/2 teaspoon vanilla extract
- 1/4teaspoon1/4 teaspoon almond extract
- 2-1/4cups2-1/4 cups cake flour
- 1teaspoon1 teaspoon baking powder
- 1/2teaspoon1/2 teaspoon baking soda
- 1/4teaspoon1/4 teaspoon salt
- 1cup1 cup buttermilk
- 2cups2 cups flaked coconut, chopped
- 1/4teaspoon1/4 teaspoon cream of tartar
- 2packages2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 2/3cup2/3 cup butter, softened
- 4-1/3cups4-1/3 cups confectioners’ sugar
- 1-1/4teaspoons1-1/4 teaspoons coconut extract
- 2cups2 cups flaked coconut, toasted
Preparation
Step 1
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.
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