Incredible Coconut Cake


– 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


Place the egg whites in a large basin and let them stand for 30 minutes at room temperature.  

Preheat your oven to 325°. In another large mixing basin, combine sugar, butter, and oil. Add the egg yolks, one at a time, beating thoroughly after each addition.  

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

Add cream of tartar to egg whites and beat on medium until firm peaks form. Fold one-fourth of the egg whites into the batter, then the remaining whites.  

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.

In a small bowl, combine cream cheese and butter and mix until frothy. Add the confectioners' sugar and extract; beat until smooth.  

Place one layer of cake on a serving dish; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with the remaining cake layer.   

Spread the remaining frosting over the top and edges of the cake and sprinkle with the remaining coconut. Refrigerate for two hours before cutting. Store in the refrigerator.  


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