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Incredible Coconut Cake

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Incredible Coconut Cake

Incredible Coconut Cake

Incredible Coconut Cake might be just the dessert you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 566 calories, 7g of protein, and 28g of fat each. Head to the store and pick up confectioners' sugar, coconut, coconut extract, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. It is perfect for Mother's Day. Incredible Lemon Cake, Incredible Banana Split Bundt Cake, and Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream are very similar to this recipe.

Instructions

1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
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2
Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended.
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3
Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
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4
Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
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ButtermilkButtermilk
CoconutCoconut
All Purpose FlourAll Purpose Flour
SaltSalt
5
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.
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6
Transfer to three greased and floured 9-in. round baking pans.
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7
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.
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8
For frosting, in a small bowl, beat cream cheese and butter until fluffy.
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9
Add confectioners’ sugar and extract; beat until smooth.
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SugarSugar
10
Place one 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.
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11
Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
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Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Coconut Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Engel Wines Riesling - Kosher. It has 5 out of 5 stars and a bottle costs about 20 dollars.
Engel Wines Riesling - Kosher
Engel Wines Riesling - Kosher
A lively off-dry Riesling, with accents of green apple, citrus and tropical fruits, complemented by delicate floral aromas, and a crisp acidity. Enjoy this wine chilled.
DifficultyExpert
Ready In1 h
Servings16
Health Score1
Dish TypesDessert
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