Incredible Coconut Cake Recipe

5 86 78
Incredible Coconut Cake Recipe
Incredible Coconut Cake Recipe photo by Taste of Home
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Incredible Coconut Cake Recipe

Read Reviews
5 86 78
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
Featured In: 21 Easter Cake Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + chilling

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 sweetened shredded 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 sweetened shredded coconut, toasted

Directions

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.
Originally published as Incredible Coconut Cake in Taste of Home April/May 2011, p42

Nutritional Facts

1 slice: 689 calories, 37g fat (21g saturated fat), 123mg cholesterol, 353mg sodium, 85g carbohydrate (64g sugars, 1g fiber), 6g protein.

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  • 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 sweetened shredded 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 sweetened shredded coconut, toasted
  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

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Reviews forIncredible Coconut Cake

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Dana User ID: 9452788 286890
Reviewed Apr. 19, 2018

"I've been baking for about 4 years. This was the best cake I have made to date. For frosting I used 8 oz cream cheese , 8 oz butter, and about a pound of sugar. SO GOOD. The cake was just out of this world. Tender and sweet and buttery with a delicate, moist crumb. The next time I make it, I will fill it with pastry cream and coconut. I think that would take this over the top. Thanks so much for sharing this recipe!!"

MY REVIEW
Shannon User ID: 9445799 286063
Reviewed Apr. 3, 2018

"This cake is legit amazing. Best cake I ever made!"

MY REVIEW
Robyne User ID: 9439751 285381
Reviewed Mar. 21, 2018

"This (the Recipe) looks amazing. The ingredients and flavous are right up my alley. I can't wait to make this cake."

MY REVIEW
Kimberley User ID: 9299614 276953
Reviewed Nov. 5, 2017

"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)"

MY REVIEW
recipe41245 User ID: 4329163 276377
Reviewed Oct. 16, 2017

"This is a very moist and delicious cake!"

MY REVIEW
Jody User ID: 9251202 273127
Reviewed Sep. 17, 2017

"This cake is truly amazing!! well worth the calories. I made it for a party and it was a hit. Definitely will make again!"

MY REVIEW
LuAnn User ID: 9224021 271404
Reviewed Aug. 5, 2017

"BEST cake I EVER MADE... and the only cake I've ever made from scratch!!! It was worth the effort!

Sure to be a hit with everyone!"

MY REVIEW
Leah User ID: 9172340 267492
Reviewed May. 30, 2017

"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!"

MY REVIEW
Angeleena User ID: 9159100 265469
Reviewed May. 3, 2017

"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?"

MY REVIEW
Michelle User ID: 7485994 264769
Reviewed Apr. 17, 2017

"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!"

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