Monday, 20 March 2017

Coconut Cake

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

  • 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, one at a time, beating well after each addition. Beat in extracts.
  • Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
  • 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 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.
  • For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
  • 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. 

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