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Coconut Cake

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


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 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, 1 at a time, beating well 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 coconut and extracts..

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 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.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.

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. 


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