Incredible Coconut Cake

Name: Incredible Coconut Cake
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 16 servings.
Ingredients: 5 large eggs, separated; 2 cups sugar; 1/2 cup butter, softened; 1/2 cup canola oil; 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 teaspoon coconut extract; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1/4 teaspoon cream of tartar; FROSTING:; 11 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

TOTAL TIME: Prep: 35 min. Bake: 25 min. + chilling YIELD: 16 servings.

I found this coconut cake 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

Ingredients

5 large eggs, separated
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
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 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 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

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, 1 at a time, beating well after each addition.
3. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts..
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 3 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 1 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.

Nutrition Facts

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