White Christmas Coconut Layer Cake
Ingredients
- 5½ cups cake flour
- 2⅓ cups granulated sugar
- 4½ tsp baking powder
- 1½ tsp salt
- ¾ tsp baking soda
- 2½ cups butter, softened and divided
- 1½ cups buttermilk
- ⅓ cup vegetable oil
- 3 large eggs
- 6 large egg whites
- 1 Tbsp plus 2 tsp vanilla bean paste, divided
- 1 Tbsp plus 1 tsp coconut extract, divided
- 2 (8-oz) blocks cream cheese, softened
- 1 (16-oz) pkg powdered sugar
- 1 (14-oz) pkg sweetened flaked coconut
Instructions
- Preheat oven to 350°F; coat 3 (9-inch) round cake pans with baking spray with flour.
- Mix flour, granulated sugar, baking powder, salt, and baking soda in a stand mixer fitted with paddle attachment. Add 1½ cups butter, buttermilk, and oil, beating until smooth, about 1 minute.
- Whisk eggs, egg whites, 1 Tbsp vanilla bean paste, and 2 tsp coconut extract in a separate bowl until no streaks remain. Beat into flour mixture on medium speed until light and thick, about 2 minutes. Divide batter evenly among prepared pans.
- Bake 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
- Meanwhile, beat 1 cup butter and cream cheese in a large bowl until light and fluffy, about 3 minutes.
- Gradually add powdered sugar, beating until smooth. Add 2 tsp vanilla bean paste and 2 tsp coconut extract, beating until smooth.
- Spread frosting between layers and on top and sides of cake. Press coconut onto sides of cake using your hands.
Nutritional Information
| Main | Total | |
| Servings | 18 | |
| Calories |
735
|
735
|
| Fat (g) | 40 | 40 |
| Sat. Fat (g) | 23 | 23 |
| Protein (g) | 8 | 8 |
| Carb (g) | 87 | 87 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 671 | 671 |
| T. Sugs (g) | 53 | 53 |
| A. Sugs (g) | 51 | 51 |
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