- 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
- 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.
- 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.
Reviews for Incredible Coconut Cake
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"I took this cake to a family gathering and everyone raved about it. The cake turned out absolutely beautiful and delicious. The only change I made was to add 1 cup of sour cream instead of buttermilk. The cake turned out moist with coconut flavor throughout. Thanks for sharing this recipe!"
"Great recipe! I have been a chef for 2 decades and this recipe is simple to follow and you will have bakery grade results. I toasted 2 cups for topping and put 1.5 cups regular in the frosting and it worked out great."
"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!"
"Loved it and so did my coworkers."
"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.."