Coconut Cake Recipe
Coconut Cake Recipe

Coconut Cake Recipe

meluvfood avatarBy meluvfood    

May 11, 2017

Fresh coconut and a super moist cake is the secret to The Best Coconut Cake Recipe You’ll Ever Make!

  • Prep: 35 mins
  • Cook: 25 mins
  • Yields: Servings 8-10

Ingredients

Cake

5 large Eggs, separated

2 cups Sugar

1/2 cup Butter, softened

1/2 cup Canola oil

1 tsp Coconut extract

1 tsp Vanilla extract

2 1/4 cups Cake flour

1 tsp Baking powder

1/2 tsp Baking soda

1/4 tsp Salt

1 cup Buttermilk

2 cups Sweetened coconut flakes

1/4 tsp Cream of tartar

Frosting

2 pkg. Cream cheese, softened

2/3 cup Butter, softened

4 cups Cofectioners' sugar

1 1/4 tsp Coconut extract

Directions

Cake

1Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

2Preheat 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.

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

4Add 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.

5Transfer 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.

Frosting

1In a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.

2Place 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.

You can also add toasted coconuts for an extra treat.

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