Coconut Cake

Last weekend, my sister made this incredible coconut cake, and on our lazy Saturday morning, we enjoyed it with a strong cup of coffee. And it was delicious! Usually, I don’t really like coconut flakes in food (with the exception of Samoas), but something about the combination of the light, fluffy cake, subtle frosting and coconut flakes worked so well together, and I can’t recommend this recipe more. If you’re expecting house guests, this cake would be perfect to make ahead of time and serve it with morning coffee.

Here’s how to make it:

Ingredients

Cake:

• 5 eggs, separated
• 2 cups sugar
• 1/2 cub 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 confectioners’ 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.

Recipe from Taste of Home. Image by Kelley.