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Incredible Coconut Cake Recipe

Incredible Coconut Cake Recipe photo by Taste of Home

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“I found this recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it.” —Lynne Bassler, Indiana, Pennsylvania

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Incredible Coconut Cake Recipe

Prep: 35 min. Bake: 25 min. + chilling

Yield: 16 Servings

35 25 60

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
FROSTING:
2 packages (one 8 ounces, one 3 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

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° 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 confectioners’ sugar and extract; beat until smooth.
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. Yield: 16 servings.

Nutritional Facts 1 slice equals 689 calories, 37 g fat (21 g saturated fat), 123 mg cholesterol, 353 mg sodium, 85 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Incredible Coconut Cake in Taste of Home April/May 2011, p42

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Incredible Coconut Cake

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Reviewed on May. 05, 2013 by billieboy57

This is the 2nd time I've made this cake. The name on the recipe is "Incredible cake", it lives up to it's name. I didn't have coconut flavoring so I used 1 tea of vanilla & 1/2 tea of almond extract. My family visiting couldn't couldn't believe how wonderful it tasted, this is my go to cake recipe :-)

Reviewed on Apr. 20, 2013 by KimSteinmetz

We had this for bunko--oh my gosh delectable doesn't even describe this cake! It was so good!

Reviewed on Apr. 06, 2013 by brohdaw

I havent tasted it yet so I guess I shouldnt really review quite yet but my icing is really runny. I'm not a professional baker but I have made plenty of stuff in my lifetime so I usually only follow new recipes word-for-word and this one, if I didnt make a mistake, needs altering to the icing. Must be the only one cuz I have not seen any negative comments about the icing

Reviewed on Mar. 31, 2013 by wasoongu

The flavor of this cake is epic. I substituted coconut oil for the canola oil.

Reviewed on Mar. 29, 2013 by billieboy57

I just made this cake, mere words can't describe how wonderful it turned out! I made my own buttercream frosting, tinted it light yellow also tinted coconut green. Put green coconut in center of the cake & laid jelly beans in center, it looks like/tasts like it's from a bakery. thank you for such a good recipe :-)

Reviewed on Mar. 27, 2013 by silly girl

question..plain coconut or sweetened

Reviewed on Mar. 11, 2013 by chocolate7861

Amazing cake i loved it so much i shared it with my neighbors. My husband is a big coconut fan so he just gobbled it up!

Reviewed on Feb. 24, 2013 by jj28

This cake was absolutely delicious. I was worried about it being too sweet but it wasn't. I found the cake to be very moist, but crumbly. It was difficult to cut - it fell apart a bit with each piece. Does anyone know what would cause this? I was wondering if I should substitute all purpose flour, but am afraid that would make it too heavy. Definitely a great tasting cake though. I have made Ina Garten's recipe and this is a million times better.

Reviewed on Feb. 22, 2013 by hpelkey

Our whole family LOVES coconut. This is by far, the best cake recipe! Sometimes we put raspberry or strawberry jam between the layers and save the cream cheese frosting for the outside. Soo gooood!

Reviewed on Feb. 07, 2013 by julies22

This is absolutely the best cake recipe I have made. I have tried many, many cake recipes to find the most moist and fluffy and flavorful and this on "took the cake"! I want to try the recipe using only the vanilla and/or almond extract. I'm pretty excited about testing out other flavors.

Thanks for sharing!

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