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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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