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

Incredible Coconut Cake Recipe

Publisher Photo
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
   (48)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 16, 2014

This is absolutely a 5-star cake. I didn't use as much sugar as it called for. I followed the recipe except for the sugar and it turned out moist and dense and not crumbly. I made it for an office party and used the new 'better-tasting' vanilla fondant. It turned out just how I have made this cake in the past. This is better than the coconut cake we made in culinary school!

MY REVIEW
Reviewed May. 20, 2014

I made this cake for my Grams 92nd Birthday. She said it tasted just like the one her mother used to make, delicious. Everyone loved it and I can't wait to make it again. After reading the reviews about the cake being crumbly I put the flaked coconut through the food processer which made it very fine. I did not put the coconut between the layers. The cake came out perfect!

MY REVIEW
Reviewed Apr. 8, 2014

This cake mellowed after 24 hrs. First day, flavors too strong. I did cut coconut extract in half and doubled vanilla. I used regular buttercream frosting. Great for a fresh make ahead dessert. I cup of chopped sweet coconut and 1.5 cups sugar in batter were plenty! Baked in 9 by 13 pan at 350. Delicious!!!!

MY REVIEW
Reviewed Feb. 9, 2014

I thought the cake was really good. I don't eat coconut cake but I will make this again! Great recipe!

MY REVIEW
Reviewed Feb. 8, 2014

I made a healthy version of the frosting using:

1pkg softened fat-free cream cheese

2/3 cup EV Coconut oil (semi-firm)

4 1/4 c powdered sugar

3 Tblsp plain Greek yogurt

1 tsp almond extract

About 1/2 Tblsp lemon zest

1 cup shredded coconut

Absolutely delicious

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