 |
Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
I found this 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. âLynne Bassler, Indiana, Pennsylvania 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 |
frosting: |
2 packages (one 8 ounces, one 3 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.
2. Preheat 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.
3. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
4. 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.
5. Transfer 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.
6. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectionersâ sugar and extract; beat until smooth.
7. 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. Yield: 16 servings.
|
|