1/2 cup oil
1/2 cup butter, temperature
1 3/4 cup sugar
5 eggs, temperature *, separated
1 teaspoon coconut extract
1 teaspoon vanilla
1 teaspoon leaven
1/2 teaspoon bicarbonate of soda
1/2 teaspoon kosher salt
2 1/4 cups cake flour
1 cup buttermilk
1 cup sweetened flaked coconut
1/4 teaspoon cream of tartar
1 1/2 cups butter, room temperature
8 cups granulated sugar
1/3 cup milk
1/2 teaspoon coconut extract
1 teaspoon vanilla
1 cup sweetened flaked coconut for garnish
Preheat oven to 325°F. Coat 3, 9- inch round cake pans with baking spray. Cut 3 parchment rounds to suit within the bottoms of the pans. Place the parchment within the pan and coat again with baking spray. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar together on medium speed until well blended. Add egg yolks, one at a time until combined and smooth, scraping the edges of the bowl as necessary. Add in coconut extract, vanilla , leaven , bicarbonate of soda , and salt and blend for 30 more seconds or until combined.
Turn the mixer to low and add within the flour and buttermilk in alternating additions, beginning and ending with flour. Mix until combined and smooth, scraping the edges of the bowl as necessary. Stir within the coconut. Set batter aside.
In a clean bowl combine the egg whites and therefore the cream of tartar. Using the whisk attachment on your mixer beat the egg whites for 6-7 minutes on medium speed until stiff peaks form.
Fold the egg whites into the cake batter until evenly combined. Divide the batter between the three cake pans and bake for 30-35 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Cool the cakes within the pan for 10 minutes then transfer the cakes to a wire rack to chill completely.
To make the frosting, combine the butter and granulated sugar within the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds. Add within the milk, coconut extract, and vanilla . Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the edges of the bowl as necessary. Add in additional milk 1-tablespoon at a time if a creamier consistency is desired.
To assemble place one cake on a cake plate. Top with about 1 1/2 cups of frosting and spread evenly using an off-set spatula. Top with another cake layer and repeat the method . Finally frost the highest and sides of the cake with the remaining frosting.
Press the coconut into the frosting to garnish.
recipe source : https://cookiesandcups.com/