Incredible Coconut Cake Recipe
- 5 Eggland's Best 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(47)
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Amazing, amazing cake. A couple tips that worked out for me 1) Make sure you use cake flour (not all-purpose flour). I think it makes all the difference in the world 2) There's too much sugar in this recipe - add one cup to the cake batter and the rest to taste. I know there's raw eggs in the batter but I tasted it anyway, and didn't end up using the full 2 cups. Keep in mind, the icing is very sweet, and the coconut flakes are usually sweetened as well, so taste it and adjust to your liking. 3) Add 1/2 the amount of coconut shavings to the batter, and skip the coconut between the cake layers. It's too much. Coconut in the batter, coconut in between the layers, coconut on the outside of the cake... 4) Four cups of confectioner's sugar in the icing is, again, wayyy too much in my opinion. I ended up using 2 cups and it was perfect. 5) Refrigerate the cake right away and keep refrigerated until serving. I swear, my guests were freaking out over this cake (in a good way). :)
Delicious! My cake turned out very moist but dense like a pound cake. I am not sure where I went wrong, but maybe my baking soda or powder need to be replaced. Regardless, the cake was HUGE hit! The icing is melt in your mouth good. I added confectioner's sugar to taste for the icing so it leaned more towards cream cheese than sugary sweet. I toasted the coconut to a nutty brown color and it added another dimension of coconut flavor.
I forgot to add the egg yolks (just added the whites) and the cake actually turned out light and fluffy and did not crumble like many people commented on. Next time I would probably only add 1/2 the sugar to the icing, or at least add sugar to taste. Once I iced the cake I put it in the fridge so the icing could set and served cold. Really delicious!
Also, too much coconut. I don't think there is a need to put coconut between the layers. I like coconut, but it was too much coconut for me...Remember, there is coconut extract in both the batter and the icing. There is coconut in the batter too.
The cake part was the perfect flavor and very moist! The icing was a bit too sweet for me...Instead of putting in 4 1/3 cups of confectioner's sugar, I will taste as I go...I don't like really sweet desserts. This dessert is very rich, so a small slice goes a long way! My cake did not crumble. I chopped the coconut that goes in the batter very well and I only added a cup full of it. Anyway, good starter coconut cake recipe!
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