Monday, March 30, 2015

Coconut Cake

We had a beagle mix mutt named Jethro who would go cuckoo for coconut. We accidentally found out one day when my Dad blew candles out off of his birthday cake and coconut went flying. I never saw that dog go so berserk over food before and it was a sight that I will never forget. I dedicate this post to my dear old boy that passed at 14 years of age many years ago. RIP Jethro!

Our Easter dinner would not be complete without a Coconut Cake. I just love coconut but I love toasted coconut even more. This is a big 3 layer cake that everyone will rave about. Matter of fact the original name for this recipe is Incredible Coconut Cake. I know this baby takes a little more effort than most but it is so worth it. You can always bake it 1 or 2 days in advance of your Feasty. So search no more for a perfect coconut cake recipe because it is right here.

  • 5 eggs, separated
  • 2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup canola oil
  • 1 tsp. coconut extract
  • 1/2 tsp. vanilla extract
  • 2 1/4 cups cake flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup buttermilk
  • 2 cups flaked coconut
  • 1/4 tsp. cream of tarter

  • 2 pkg. of 1/3 less fat cream cheese, softened (only using a total of 10 oz.)
  • 2/3 cup unsalted butter, softened
  • 4 1/3 cup confectioners sugar
  • 1 1/4 tsp coconut extract
  • 2 cups coconut, toasted

Place egg whites in a large bowl; let sit at room temp for 30 minutes.

Preheat oven to 325 degrees. 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 tarter to egg whites; with clean beaters, beat on medium speed until stiff peaks form.. Fold 1/4 of the egg whites into the batter, then fold in remaining whites.

Transfer to three greased and floured 9 inch round cake pans. Bake 25-30 minutes or until a cake tester inserted into center comes out clean. Cool 10 minutes before removing from pan to wire racks to cool completely.

Meanwhile; while the cake is baking I like to toast my coconut in a 12 inch non stick skillet stirring constantly until golden brown, then set side in a bowl to cool.

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 plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup toasted coconut. Repeat. Top remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut on top and sides. Refrigerate for 2 hours for cutting or make a day or two in advance. Store in covered in refrigerator. Yield: 16 servings

This recipe is compliments of Taste of Home magazine that was submitted by Lynne Bassler and this is my version. Thank you Lynn for this incredible Coconut Cake recipe.

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