INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- 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, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , 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 3 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 1 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.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
SIMPLY THE BEST COCONUT CAKE
Incredibly moist and sweet with a delightful coconut taste that's not overwhelming, this is the best coconut cake ever. Each bite combines a cold and creamy filling, a soft cake, and a thick, sweet frosting--it melts in your mouth! And it looks fancy, like you spent all day making it, but it's actually super easy and approachable.
Provided by NicoleMcmom
Time 1h40m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
- Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
- Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
- Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
- Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
- Spread frosting over cooled cake immediately and sprinkle with shredded coconut.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 99.4 g, Cholesterol 47.2 mg, Fat 22.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 494.2 mg, Sugar 80.4 g
INCREDIBLE COCONUT CAKE RECIPE - (4.4/5)
Provided by june
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat the sugar, butter and oil until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. Combine the 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; beat until stiff peaks form. Gently fold into batter. Transfer to three greased and floured 9-in round baking pans. Bake at 325 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. 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 confectioner's sugar and extract; beat until smooth. Place one cake layer on a serving plate; spread with 3/4 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 refrigerator.
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