Better Homes And Gardens Coconut Cake Recipe
Incredible Coconut Cake
Total Time
Prep: 35 min. Bake: 25 min. + chilling
Makes
16 servings
I found this coconut cake 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
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 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, 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.
Test Kitchen Tips
Nutrition Facts
1 piece: 689 calories, 37g fat (21g saturated fat), 123mg cholesterol, 353mg sodium, 85g carbohydrate (64g sugars, 1g fiber), 6g protein.
Better Homes And Gardens Coconut Cake Recipe
Source: https://www.tasteofhome.com/recipes/incredible-coconut-cake/
Posted by: salazarexions.blogspot.com
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