Incredible Coconut Cake

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 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

Recipe

• 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.