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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 Dec. 26, 2012 by rileydog2024

obviously i didn't find it too sweet, but for the reviews that found the icing too sweet use less powered sugar and you'll be good to go...

Reviewed on Dec. 26, 2012 by rileydog2024

my original review did not let me rate this, I give it a 5 stars as well as all my friends

Reviewed on Dec. 26, 2012 by rileydog2024

The cake is amazing, very moist and not too sweet. I would not recommend using Pam with flour for the greasing and flouring the cake pans as the cake is really moist and without the flour mine did stick to the bottom...i toasted my coconut alot more than the picture shows as i like the crunchy coconut to all the creamy icing. Everyone loved it!!

Reviewed on Oct. 19, 2012 by kdh4u

I find the cake to be great but the icing is sooo sweet it overpowers the cake.

Reviewed on May. 03, 2012 by ilka896

Very delicious but very sweet. I wouldn't use all the frosting again.

Reviewed on Apr. 26, 2012 by amychristine79

Great cake and easy to make. Can't wait to bake it again!!!

Reviewed on Apr. 09, 2012 by Cblume

Oh my heart, this is amazing! Sooooo good. Made it for Easter and people raved. I used a little less sugar in the frosting, and it was delicious. So moist and flavorful. A little hard to cut because of the coconut in the batter, but not really complaining. ;)

Reviewed on Dec. 01, 2011 by PegLS

My mom loves a good coconut cake and this recipe got a double thumbs up! Moist and delicious!! Great!

Reviewed on Nov. 26, 2011 by marybeth05

A really beautiful and delicious cake, but the prep time is seriously underestimated. This is an old-school labor of love recipe!

Reviewed on Nov. 24, 2011 by marybeth05

A beautiful, delicious cake, but I think the prep time is significantly underestimated. This is one of those made from scratch, labor of love recipes!

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