Incredible Coconut Cake

Name: Incredible Coconut Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 1 teaspoon baking powder; 1 teaspoons baking soda; 151 grams butter, softened; 240 milliliters buttermilk; 281 grams cake flour; 112 milliliters canola oil; 170 grams flaked coconut, toasted; 170 grams flaked coconut, toasted; 1 teaspoons coconut extract; 520 grams confectioners sugar; 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened; 0 teaspoons cream of tartar; 5 eggs, separated; 0 teaspoons salt; 400 grams sugar; 1 teaspoons vanilla extract

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

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

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Egg Whites

Equipment you will use

Bowl

Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended.

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Butter

Sugar

Cooking Oil

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Bowl

Oven

Add egg yolks, one at a time, beating well after each addition. Beat in extracts.

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Egg Yolk

Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.

Ingredients you will need

Baking Soda

Buttermilk

Coconut

All Purpose Flour

Salt

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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Cream Of Tartar

Egg Whites

Transfer to three greased and floured 9-in. round baking pans.

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Baking Pan

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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Toothpicks

Oven

For frosting, in a small bowl, beat cream cheese and butter until fluffy.

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Cream Cheese

Frosting

Butter

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Bowl

Add confectioners’ sugar and extract; beat until smooth.

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Extract

Sugar

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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Frosting

Coconut

Spread

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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Frosting

Coconut

Spread

Equipment

Ingredients

Servings:

0teaspoons

almond extract 1teaspoon

baking powder 1teaspoons

baking soda 151grams

butter, softened 240milliliters

buttermilk 281grams

cake flour 112milliliters

canola oil 170grams

flaked coconut, toasted 170grams

flaked coconut, toasted 1teaspoons

coconut extract 520grams

confectioners' sugar 2packages

(one 8 ounces, one 3 ounces) cream cheese, softened 0teaspoons

cream of tartar 5

eggs, separated 0teaspoons

salt 400grams

sugar 1teaspoons

vanilla extract

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

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.