- 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. In another large bowl, beat the sugar, butter and oil until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
- Combine the 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; beat until stiff peaks form. Gently fold into batter.
- Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 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 forIncredible Coconut Cake
"Okay...I am updating my review. I made this cake again...this makes the third time after it did not turn out that well the first two times...I made changes to the cake recipe that others who reviewed this cake suggested. The main one is I only used one cup of chopped coconut in the batter ( I used a small electronic chopped that produced a finely chopped coconut). I also used parchment paper in the cake pans. And I only used two cake pans and the cakes baked for 35 minutes. They turned out very well and still had a great taste. The cake really does taste well. I used a different icing recipe from King Arthur flour.After three tries, I think I have gotten better at stiffening egg whites and folding them in the batter. ORIGINAL REVIEW (October 29, 2017): This cake rose well in the oven, it did not bake in the 25-30 minutes time frame. It has a great taste, however it was not useable due to the fact that it stuck to the pans and would not come out (even when the pans were greased and floured). This could have been due to the fact that it was three cake pans in the oven and all pans could not fit on one rack. I was testing out recipes before Thanksgiving...good thing I did, I have to find another coconut cake recipe. This will not do. I give this recipe two stars for the taste of the cake. Zero stars for usability and one star because it is complex in how you have to make it (folding in egg whites, the order of how it needs to baked)"
"This is a very moist and delicious cake!"
"This cake is truly amazing!! well worth the calories. I made it for a party and it was a hit. Definitely will make again!"
"This cake was amazing! I only had a few issues; my cakes refused to come out of their pans (even greased and floured) so it was very difficult to frost them, and the frosting felt more like a cheesecake filling rather than a frosting (though delicious) and I had to add a bit more coconut extract than suggested to make it taste like anything other than just cream cheese. Maybe next time I would make a lighter buttercream frosting instead. I still couldn't rate this any less than 5 stars though, it was that good!"
"I'm planning to make this for my husband's birthday but we don't get sweetened coconut this side of the world. Can I use desiccated coconut if I want to reduce the sweetness or should I stick to fresh shredded coconut?"
"I made this cake for Easter with just a few changes. I added half the coconut and almond extract and increased vanilla. I also topped it with untoasted coconut. I frosted it with a coconut buttercream b/c I thought cream cheese frosting would b too heavy. Everyone loved it. It was super moist and delicious. I will make it again!"
"I have been making this cake since I first found this recipe in 2011. It's the best coconut cake. The cake is moist and flavorful. The coconut plus the coconut extract I've it a lovely coconut flavor. I fill mine with lemon curd. This has been my go to coconut cake recipe for years. It's scrumptious."
"Just reading the recipe I can tell it will be fantastic! Going to make tomorrow and share with the neighbors."
"So worth the extra effort! Loved every bite."