Amazing Coconut Cake

Years ago, I adapted this recipe for coconut cake from a newspaper to fit my preferences. My family and friends adore this cake, which is my all-time favorite.

Prep time total: 35 minutes. Bake: 25 minutes plus cooling

Yields sixteen servings.

Amazing Coconut Cake

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 of softened cream cheese
• 2.3 cups softened butter
• 4-1/3 cups powdered sugar
• One and a quarter teaspoons coconut oil
• Two cups of roasted, sweetened shredded coconut

Guidelines

• 1. After putting the egg whites in a big dish, let them stand for half an hour at room temperature.

• 2. Turn the oven on at 325°. Beat the oil, butter, and sugar together thoroughly in a separate large bowl. One egg yolk at a time, add them, beating thoroughly after each addition.

• 3. Mix together flour, baking soda, baking powder, and salt; add to creamed mixture in batches, mixing thoroughly after each addition. Add coconut and extracts and stir.

• 4. Whisk the egg whites on medium speed with clean beaters until firm peaks form after adding the cream of tartar. Stir in remaining egg whites after folding in one-fourth of the whites.

• 5. Transfer to three 9-inch round baking pans that have been dusted and buttered. When a toothpick inserted in the center comes out clean, bake for 25 to 30 minutes. Allow to cool for ten minutes before transferring from pans to wire racks to finish cooling.

• 6. In a small bowl, mix together the butter and cream cheese until frothy for frosting. Beat in extract and confectioners’ sugar until smooth.

• 7. Arrange one cake layer onto a platter; coat with half a cup of frosting and top with one-third cup of coconut. Repeat. Place the remaining cake layer on top. Cover the cake’s top and sides with the leftover frosting, then top with the remaining coconut. Chill for a full two hours prior to slicing. Keep refrigerated.

What alternative frostings are there for coconut cake?

However, with this recipe for coconut cake, cream cheese icing is highly recommended. Try chocolate frosting, white chocolate frosting, lemon frosting, or vanilla buttercream.

read also: Cookies : Whipped Shortbread

Incredible Coconut Cake (msn.com)