INCREDIBLE COCONUT CAKE RECIPE - (4.4/5)

Incredible Coconut Cake Recipe - (4.4/5) image

Provided by june

Number Of Ingredients 20

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Frosting:
5 eggs, separated
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
1 tsp coconut extract
1/2 tsp vanilla extract
1/4 tsp almond extract
2 1/4 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 cups flaked coconut, chopped
1/4 tsp cream of tartar
2 (8oz) pkgs cream cheese softened
1 cup butter, softened
6 1/2 cups confectioner's sugar
1 3/4 tsp coconut extract
2 cups flaked coconut, toasted

Steps:

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. Combine the 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 degrees 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. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioner's sugar and extract; beat until smooth. Place one cake layer on a serving plate; spread with 3/4 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.