Southern Coconut Cake

Southern Coconut Cake 

• 2 1/4 C Cake flour
• 1/2 C oil
• 1/2 C soften Butter
• 2 C Sugar
• 5 Eggs , separated
• 1 tsp baking powder
• 1/2 baking soda
• 1/4 tsp salt
• 1/ C Buttermilk
• 2 C sweetened Chopped Coconut
• 1 tsp Coconut extract  
• 1/2 tsp Vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp Cream of tarter

Icing

• 11 oz cream cheese/ softened
• 2/3 C Butter soften
• 4 1/3 C  Confections Sugar 
• 2 C sweetened Coconut, toasted
• 1 1/4 tsp Coconut extract 

Preheat oven  : 325 degrees 

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2.  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..
3. 1. 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.
   2. Transfer to 3 greased and floured 9-in. 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.
   3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
   4. 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 sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.