Enjoy a delicious coconut cake that tastes as good as it looks!
In this recipe, we’ll be using coconut products to create a cake that’s made of as much coconut as possible.
- 5 large eggs, separated, room temperature
- 2 cups of coconut sugar
- 1/2 cup butter, softened
- 1/2 cup canola oil
- 2-1/4 cups of coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup of coconut cream
- 2 cups of shredded coconut, chopped
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon cream of tartar
- 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
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
- Preheat the 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 coconut flour, baking powder, baking soda and salt; add to creamed mixture alternately with coconut cream, 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 the batter, then fold in the remaining whites.
- Transfer to 3 greased and floured 9-in. round baking pans. Bake, 25-30 minutes or until a toothpick inserted in the 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 the 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.