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Incredible Coconut Cake Recipe

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This recipe for Incredible Coconut Cake, by , is from The DiSomma Family Cookbook Vol. III, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
mary disomma

Category:
Category:

Ingredients:  
Ingredients:  
5 eggs, separated
2 cups sugar
cup butter, softened
cup canola oil
1 teaspoon coconut extract
teaspoon vanilla extract
teaspoon almond extract
2- cup cake flour
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 cup buttermilk
2 cups flaked coconut, chopped
teaspoon cream of tartar

FROSTING;
2 packages (one 8 ounces, one 3 ounces) cream cheese softened
⅔ cup butter, softened
4-⅓ cups confectioners' sugar
1- teaspoons coconut extract
2 cups flaked coconut, toasted

Directions:
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 cup frosting and sprinkle with ⅓ 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.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
35 min. Bake 25 min

 

 

 

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