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Incredible Coconut Cake Recipe
Incredible Coconut Cake Recipe photo by Taste of Home

Incredible Coconut Cake Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 25 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min. + chilling
MAKES: 16 servings

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

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.

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. Preheat oven to 325°. 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.
  3. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
  4. Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  5. Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  6. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
  7. 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.
Originally published as Incredible Coconut Cake in Taste of Home April/May 2011, p42

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.

Reviews for Incredible Coconut Cake

AVERAGE RATING
   (58)
RATING DISTRIBUTION
5 Star
 (50)
4 Star
 (5)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 30, 2015

"This cake was amazing!!! I made it for my mom's birthday and she could not stop raving over how delicious it was! After reading some other comments about it being two sweet, I made two changes. For the coconut flakes called for in the cake batter, I used unsweetened, and for the icing, I used two 8oz packages of cream cheese. I also did not add toasted coconut in between each layer as I felt that was over load. Not to mention in looked absolutely beautiful standing on my cake stand! Can't wait to find another occassion to make it again!"

MY REVIEW
Reviewed May. 23, 2015

"Loved it and so did my coworkers."

MY REVIEW
Reviewed Apr. 7, 2015

"i used coconut oil instead of canola oil and this cake was perfect! and heavenly!

my niece wanted lots of frosting so i used 2 8oz pkg of cream cheese and 5 cups powdered sugar, and also added a touch of vanilla to the frosting..... wonderful! of course it is sweet, but that's what it is.."

MY REVIEW
Reviewed Apr. 7, 2015

"Just a warning: This is a very labor- and time-intensive cake, but well worth the effort. Looks and tastes like it came from a bakery. Made mine with "homemade" cake flour and buttermilk-didn't have the real deal on hand. Cake was still moist and delicious. Followed other reviewers' advice, cut sugar in cake to 1.5 C. Put 1-1/4 C in batter, used another 1/4 C in whipped egg whites to stiffen them up better. Also baked my 8" layers for 30 minutes at 350 degrees. For the frosting, I used an 8 oz package cream cheese and 1/2 stick butter, softened; 1/2 tsp coconut extract; 1/4 tsp vanilla extract; 1 lb box of powdered sugar; 1 c lightly toasted flaked sweetened coconut; some milk to thin frosting. You can toast coconut in about 5 minutes in a Teflon pan. You want to toast the coconut to make the frosting easier to eat-untoasted coconut is quite chewy."

MY REVIEW
Reviewed Apr. 6, 2015

"The cake sounds wonderful BUT I am unable to save it as after I mark my choice of dessert cake I am cut off and unable to mark save recipe! This happens to me a lot and I am very disappointed! Why does this happen?"

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