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  • Top 10 13 X 9 Cakes - 01

    From Dave Drum@1:2320/105 to All on Fri Oct 17 04:33:44 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Incredible Coconut Cake
    Categories: Cakes, Desserts
    Yield: 16 servings

    5 lg Eggs; separated
    2 c Sugar
    1/2 c Butter; softened
    1/2 c Canola oil
    2 1/4 c Cake flour
    1 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1 c Buttermilk
    2 c Sweetened shredded coconut;
    - chopped
    1 ts Coconut extract
    1/2 ts Vanilla extract
    1/4 ts Almond extract
    1/4 ts Cream of tartar

    MMMMM--------------------------FROSTING-------------------------------
    11 oz Cream cheese; softened
    2/3 c Butter; softened
    4 1/3 c Confectioners' sugar
    1 1/4 ts Coconut extract
    2 c Sweetened shredded coconut;
    Toasted

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

    Set oven @ 325oF/165oC.

    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" 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 side of cake; sprinkle with remaining 1 cup
    coconut. Refrigerate for 2 hours before cutting. Store
    in the refrigerator.

    Lynne Bassler, Indiana, Pennsylvania

    Makes: 16 servings

    RECIPE FROM: https://www.tasteofhome.com

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