 |
Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
Ingredients:
5 eggs, separated |
2 cups sugar |
1/2 cup butter, softened |
1/2 cup canola oil |
1 teaspoon coconut extract |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
2 1/4 cups cake flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup buttermilk |
2 cups flaked coconut, chopped |
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 flaked coconut, toasted |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat the sugar, butter and oil until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
2. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
3. Add cream of tartar to egg whites; beat until stiff peaks form. Gently fold into batter.
4. Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
6. Place 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.
|
|