Granny’s Coconut Cake

Granny’s Coconut Cake

5 eggs, separated, leave at room temperature for half hour
2 cups sugar
1/2 cup butter, room temperature
1/2 cup coconut oil, room temperature
1 tsp coconut extract
1 tsp teaspoon vanilla extract
1 1/2 heaping cups well sifted all purpose flour
1/4 cup well sifted cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 cups flaked coconut, chopped
1/4 teaspoon cream of tartar
Frosting, see below

Preheat oven to 325 degrees F. Grease and flour two 9 inch round baking pans

In large bowl, beat together well sugar, butter and oil, add egg yolks, one at a time, beating well after each addition; add extracts blend in well.

Combine well sifted flour, cornstarch, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.

In another bowl beat together well cream of tartar to egg whites until stiff peaks form. Fold a part of the stiffly beaten egg whites into batter, fold in remaining portion.

Pour into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; then transfer cakes to wire racks to cool completely.

Frosting:
11 ounces cream cheese, room temperature
2/3 cup butter, room temperature
4 heaping cups confectioners' sugar
1 tsp coconut extract
2 cups flaked coconut, toasted

In small bowl, beat cream cheese and butter until fluffy; add confectioners’ sugar, extract and beat until smooth.

Place one cake layer on a serving plate top side down; spread with frosting then sprinkle with toasted coconut. Top with remaining cake layer, top side down; spread remaining frosting over top and sides of cake; sprinkle with remaining coconut.

Chill in Refrigerator a few hours or over night before serving. Store leftovers, if any, in refrigerator.