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Incredible Coconut Cake

 Incredible Coconut Cake
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
16 ServingsPrep: 35 min. Bake: 25 min. + chilling


  • 5 eggs, separated
  • 2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 teaspoon coconut extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure 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
  • 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


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes.

2 of 2

Incredible Coconut Cake (continued)

Directions (continued)

  • 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.
  • Combine 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; with clean beaters, beat on medium
  • until stiff peaks form. Fold a fourth of the egg whites into batter,
  • then fold in remaining whites.
  • 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.
  • 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.