If you enjoy unique and delicious desserts, this Coconut Cake will be your perfect choice! It stands out with its delightful and refreshing coconut flavor and light, fluffy texture that melts in your mouth. With its soft layers and creamy frosting, this cake is a fantastic addition to any occasion and is sure to captivate everyone with the first bite.

Ingredients:

• 5 large eggs, separated
• 2 cups sugar
• 1/2 cup butter, softened
• 1/2 cup canola oil
• 2-1/4 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 cups sweetened shredded coconut, chopped
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon cream of tartar

For the frosting:

• 11 ounces cream cheese, softened
• 2/3 cup butter, softened
• 4-1/3 cups confectioners’ sugar
• 1-1/4 teaspoons coconut extract
• 2 cups sweetened shredded coconut, toasted

Directions:

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. Preheat the oven to 325°F. In another large bowl, beat sugar, butter, and oil until well blended. Add egg yolks, one at a time, beating well after each addition.
3. 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.
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 the batter, then fold in the remaining whites.
5. Transfer to 3 greased and floured 9-inch round baking pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. For the frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
7. Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat with the next layer. Top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake; sprinkle with the remaining coconut.
8. Refrigerate for 2 hours before cutting. Store in the refrigerator.
   

Three tips for making the perfect Coconut Cake:

1. Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature before using them. This helps create a smoother batter and results in a lighter, fluffier cake.
2. Toast the Coconut: For an extra layer of flavor, lightly toast the sweetened shredded coconut before using it in the frosting or as a topping. This will bring out the nutty sweetness of the coconut and add a nice crunch.
3. Don’t Overmix the Batter: When combining the dry ingredients and wet ingredients, be careful not to overmix the batter. Overmixing can lead to a dense cake, so mix just until everything is incorporated for a lighter texture.

Conclusion:

This Coconut Cake is the perfect blend of light, fluffy texture and tropical sweetness. With its rich cream cheese frosting and toasted coconut topping, it’s sure to be a hit at any gathering. Whether you’re baking it for a special occasion or just to treat yourself, this cake will undoubtedly satisfy your sweet cravings and leave everyone asking for the recipe.