REFRIGERATOR COCONUT CAKE RECIPES

Name: Incredible Coconut Cake
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 16 servings.
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; 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

INCREDIBLE COCONUT CAKE RECIPE: HOW TO MAKE IT - TASTE …

Incredible Coconut Cake Recipe: How to Make It - Taste … image

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

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 16 servings.

Number Of Ingredients 20

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
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

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, FatContent 37g fat (21g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 353mg sodium, CarbohydrateContent 85g carbohydrate (64g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

FAVORITE COCONUT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Favorite Coconut Cake Recipe: How to Make It - Taste of Home image

When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! —Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 16 servings.

Number Of Ingredients 17

Ingredients

4 large egg whites
3/4 cup butter, softened
1-1/2 cups sugar, divided
1 teaspoon almond extract
1 teaspoon vanilla extract
2-3/4 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1 cup whole milk
FROSTING:
5 large egg whites
1-2/3 cups sugar
1 tablespoon water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2-1/2 cups unsweetened coconut flakes
Colored sprinkles, optional

Steps:

Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.

Nutrition Facts : Calories 400 calories, FatContent 16g fat (11g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 341mg sodium, CarbohydrateContent 62g carbohydrate (41g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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