We found the Coconut Cake of your dreams! We fell in love with this recipe because this cake is moist and velvety with coconut sprinkled in between each layer. The coconut cream cheese frosting takes this cake to the next level. This cake is great for any occasion – birthdays, anniversary or just because!
- 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
- 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
- 11 oz Cream Cheese, softened
- 2/3 cup Butter, softened
- 4 1/3 cups Powdered Sugar
- 1 1/4 teaspoon Coconut Extract
- 2 cup Sweetened Shredded Coconut, toasted
- Place egg whites in a large bowl, let stand at room temperature for 30 minutes.
- Preheat the oven to 325 degrees F. 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 alternating with buttermilk, making sure it is well mixed after each addition. Stir in coconut.
- Add cream of tartar to egg whites, with a clean beater, beat on medium until stiff peaks form. Fold the mixture into batter.
- Transfer to 3 greased and floured 9 in round baking pans. Bake for 30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans onto a wire rack to finish cooling.
- In a small bowl, beat cream cheese and butter until fluffy. Add powdered sugar and extracts and beat until smooth.
- Place one layer on serving a platter, spread with 1/2 c frosting and sprinkle with 1/3 c coconut. Repeat to the remaining layers. Spread the remaining frosting on top and sides of the cake, sprinkle with remaining coconut.
- Refrigerate for 2 hours before cutting. Store in the refrigerator.
Article Provided By: Allison Thomas