Incredible Coconut Cake

Name: Incredible Coconut Cake
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 flaked coconut, chopped; 1/4 teaspoon cream of tartar; 11 ounces cream cheese, softened; 2/3 cup butter, softened; 4 1/3 cups confectioners' sugar; 1 1/4 teaspoons coconut extract; 2 cups flaked coconut, toasted

19 ingredients

6 steps

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 flaked coconut, chopped
1/4 teaspoon cream of tartar
11 ounces cream cheese, softened
2/3 cup butter, softened
4 1/3 cups confectioners' sugar
1 1/4 teaspoons coconut extract
2 cups flaked coconut, toasted

Directions

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.