More wedding cake tasting for Sarah and Hector! They requested coconut cake so I did one layer of just regular flavored coconut cake then the next layer was flavored with double coconut and the last layer was double coconut with almond which was the winner!

1/2 cup vegetable oil

1/2 cup butter, softened

1 3/4 cups sugar

5 eggs

1 teaspoon coconut extract

1 teaspoon vanilla extract

1/4 teaspoon almond extract – if desired, omit if you want straight coconut cake

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cups flour

1 cup buttermilk

1 cup sweetened flaked coconut

1 Preheat oven to 325. Spray three 9″ round layer cake pans with cooking spray for baking.

2 Beat oil, butter, and sugar together until well blended. Add eggs, one at a time, beating well after each addition. Add in coconut extract, vanilla, almond extract, baking powder, baking soda, and salt and beat until combined.

3 Alternate adding in flour and buttermilk, beginning and ending with flour. Mix until smooth then stir in coconut.

4 Pour batter into prepared pans and bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans before turning out to cool completely.

recipe from Cookies and Cups