- 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
- 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
- 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 forIncredible Coconut 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."