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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
   (56)
RATING DISTRIBUTION
5 Star
 (48)
4 Star
 (5)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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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?"

MY REVIEW
Reviewed Apr. 5, 2015

"This cake lives up to it's name. The cake has such a beautiful appearance. I made it for my grandpa's 85th birthday and Easter Dinner dessert. It is a very moist cake. I think next time I will also cut down on the sugar ( I wish I would have read that first). I did use 1/3 reduced fat cream cheese instead of regular and no one knew the difference. I think next time I will also use unsweetened coconut flakes as well. Good find."

MY REVIEW
Reviewed Apr. 5, 2015

"Outstanding cake! I Followed the recipe exactly and it came out perfect. I did use two full packages of cream cheese just because I love cream cheese frosting. Thank you for sharing"

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