- 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
"Two nights ago my sister asked me to make her favorite cake (coconut) for her. I hadn't made a coconut cake in a long time so I looked for a new recipe and find this one. I have to say that this is one of the best tasting coconut cakes I have made. The cake was moist and tasted great. I did not use cream cheese frosting so I made buttercream frosting. My sister and the rest of my family really enjoyed the cake. I give the cake 5 stars. I am adding this recipe to my collection of recipes."
"I made the cake according to directions and I didn't like the cake. I found the texture too much like a Little Debbie lunch cake. I didn't like the flavor of cream cheese used as a frosting for a coconut cake. I didn't like all the different extracts used. The different flavors of extract made a very confusing taste for the cake. I gave a 3 star review because, the cake was very pretty. I know many cooks gave the cake 5 stars, maybe for me it was just a matter of my taste?"
"Like others, I only used 1 cup sugar in the cake batter and I did not add the extra coconut between the layers. It turned out wonderful!!! Rave reviews about how fluffy and delicious it was! My sister-in-law (who is not a coconut fan) even tried a little piece and liked it! I used a separate frosting recipe."
"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."