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Coconut Cake That's Always a Family Pleaser

January 02, 1987

Triple-layer Coconut Cake is an old favorite that never goes out of style. Whether baked for a birthday celebration or just as a special family dessert, this cake is sure to please.

Be certain to use cake flour in this recipe. It's milled from soft wheat and gives the baked cake a lighter texture.

COCONUT CAKE

5 eggs, separated

2 1/4 cups cake flour

1 teaspoon baking soda

2 cups sugar

1/2 cup butter or margarine, softened

1/2 cup oil

1 cup buttermilk

1 teaspoon coconut extract

1/2 teaspoon vanilla

4 2/3 cups flaked coconut

Coconut-Cream Cheese Frosting

Beat egg whites in medium bowl on high speed until stiff peaks form. Set aside.

Beat flour, baking soda, sugar, butter, oil, buttermilk, coconut extract, vanilla and 2 2/3 cups flaked coconut in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.

Fold egg whites into batter. Pour into 3 greased and floured 8-inch round cake pans. Bake at 325 degrees 40 minutes or until wood pick inserted in center comes out clean. Cool in pans 10 minutes, then remove and cool completely.

Spread part of Coconut-Cream Cheese Frosting and 1/3 cup coconut between each cake layer. Frost top and sides of cake with remaining frosting and sprinkle with remaining 1 1/3 cups coconut. Store cake in refrigerator. Makes 12 to 16 servings.

Coconut-Cream Cheese Frosting

3 1/2 cups powdered sugar

1/2 cup butter or margarine, softened

1 teaspoon coconut extract

1 (8-ounce) package cream cheese, softened

Beat powdered sugar, butter, coconut extract and cream cheese together until smooth and of spreading consistency.

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