Coconut Dream Cake

"My policy on cake is pro having it and pro eating it."
-- Boris Johnson

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coconut dream cake 5 2013

As Memorial Day typically signifies the first day of summer I felt like making something that felt, smelt and tasted like summer. This recipe came out great and was very easy to whip up. This was my first time baking with coconut extract but, it will not be the last I am sure of it! A big slice of this cake pairs amazingly with a hot cup of coffee and a good book, or a good TV show, like my current addiction, True Blood. All of my favorite things.

Coconut Dream Cake

Print Recipe Here

16 Servings
Prep: 35 min. Bake: 25 min. + chilling

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

Crack and place eggs whites in a bowl and set out to allow them to become room temperature, roughly 30-45 minutes. Meanwhile, In another large bowl, beat the sugar, softened butter and oil until light and fluffy. Add egg yolks, one at a time, beating well after each time. Add in extracts.

Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Add cream of tartar to egg whites; beat until stiff peaks form. Slowly add cream of tartar and egg white mixture to batter.

Pour batter into two 9 inch greased pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Make sure to cool for 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 of the 9 inch cake rounds onto desired plate, frost top of cake round, if you wish you can sprinkle toasted coconut shreds on top of frosting. Place second cake round on top of the first cake round. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut.

Refrigerate for 2 hours before cutting. Store in the refrigerator.

Recipe Adapted from Taste of Home, Incredible Coconut Cake

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