Incredible Coconut Cake Recipe

5 81 76
Incredible Coconut Cake Recipe
Incredible Coconut Cake Recipe photo by Taste of Home
Publisher Photo

Incredible Coconut Cake Recipe

Read Reviews
5 81 76
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.

  • 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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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!"

MY REVIEW
ebramkamp User ID: 702841 264647
Reviewed Apr. 13, 2017

"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."

MY REVIEW
Naomie User ID: 9114200 263888
Reviewed Mar. 25, 2017

"Just reading the recipe I can tell it will be fantastic! Going to make tomorrow and share with the neighbors."

MY REVIEW
MyBunBun User ID: 8652082 263413
Reviewed Mar. 13, 2017

"So worth the extra effort! Loved every bite."

MY REVIEW
lorict User ID: 5964845 263318
Reviewed Mar. 11, 2017

"Yep. The extra step in making this cake is whipping the egg whites and folding it into the batter. Definitely worth it. Yummy. This is a keeper. My rating is based on the cake only. I did not make this frosting."

MY REVIEW
TracyKingsley User ID: 8093970 258428
Reviewed Dec. 21, 2016

"If I could give this cake 10 stars it still wouldn't be enough. I have only made this twice but both times it was fantastic! The cake itself was moist and I really loved the coconut in the actual cake. The coconut extract in the frosting made it extra special. Everyone raved about it."

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