Coconut Coconut Cake

Just a bit of coconut rum adds that “Hmmm, what is that?” flavor factor to this special coconut cake. To keep things simple, I make mine in a 9×13 baking pan, but feel free to turn this into a layer cake, fit for any special occasion.

5 extra large eggs, separated
2 cups sugar
1/2 cup butter, softened
1/2 cup coconut oil
1 1/2 tsp coconut rum
1/2 tsp vanilla extract
1/4 tsp almond extract
2 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk, room temperature
2 cups flaked coconut
1/4 tsp cream of tartar
FROSTING:
12 oz cream cheese, softened
1/2 cup butter, softened
4 1/2 cups powdered sugar
1 1/4 tsp coconut rum
1/2 cup flaked coconut

1. Place egg whites in a large bowl and let stand at room temperature for 30 minutes.
2. Preheat oven to 325°.
3. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in coconut rum and extracts.
4. Combine flour, cornstarch, baking powder, baking soda and salt. Sift together 3 times. Add the flour to the creamed mixture alternately with buttermilk, starting and ending with flour. and beating well after each addition. Stir in the coconut and set aside.
5. Add the cream of tartar to egg whites. With clean beaters, beat on medium until stiff peaks form. Stir a fourth of the egg whites into batter to lighten it, then fold in remaining whites.
6. Transfer to a greased and floured 9×13 inch baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely.
7. For the frosting, in a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar and rum, then beat until smooth.
8. Spread frosting over cooled cake and sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Servings: 16