Coconut Cake

1. Place egg whites in a large bowl and let them stand at room temperature for 30 minutes.

2. Preheat the oven to 325°F (165°C). Grease and flour three 9-inch round baking pans.

3. In another large bowl, beat together sugar, softened butter, and canola oil until well blended. Add egg yolks one at a time, beating well after each addition.

4. In a separate bowl, combine cake flour, baking powder, baking soda, and salt. Add this mixture to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in the chopped coconut and extracts.

5. In the bowl with the egg whites, add cream of tartar and beat with clean beaters on medium speed until stiff peaks form. Gently fold a fourth of the egg whites into the batter, then fold in the remaining whites.

6. Divide the batter evenly among the prepared baking pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes before removing them to wire racks to cool completely.

7. For the frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and coconut extract; beat until smooth.

8. Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup toasted coconut. Repeat with the second layer. Place the final cake layer on top and spread the remaining frosting over the top and sides of the cake. Sprinkle the remaining toasted coconut over the frosting.

9. Refrigerate the cake for 2 hours before cutting. Store any leftovers in the refrigerator.

Enjoy this delicious Coconut Cake!