Mile High Coconut Cake Recipe

Name: Mile High Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups all-purpose flour; 3 1/4 teaspoons baking powder; 3/4 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 6 egg whites; 1 -2 teaspoon coconut extract; 1 cup light coconut milk; Filling; 1/2 1/2 cup orange marmalade or 1/2 cup raspberry preserves; Frosting; 1 (8 ounce) package cream cheese; 1/4 cup unsalted butter, softened; 16 ounces confectioners' sugar; 1 teaspoon coconut extract; 1 3/4 cups shredded coconut; Garnish; 1 1 pint lemons or 1 pint orange zest

Servings: persons

3 1/2 cups all-purpose flour
3 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
6 egg whites
1 -2 teaspoon coconut extract
1 cup light coconut milk
Filling
1/2 1/2 cup orange marmalade or 1/2 cup raspberry preserves
Frosting
1 (8 ounce) package cream cheese
1/4 cup unsalted butter, softened
16 ounces confectioners' sugar
1 teaspoon coconut extract
1 3/4 cups shredded coconut
Garnish
1 1 pint lemons or 1 pint orange zest

1
Heat oven to 350 degrees. Coat three 8-inch round cake pans with nonstick cooking spray and dust with flour. Set aside.
2
In a medium bowl combine flour, salt and baking powder. Set aside.
3
With mixer on medium speed, beat butter and granulated sugar until light and fluffy in a large bowl. Mix in coconut milk, and extract. Add flour mixture a little at a time until incorporated. Batter will be VERY heavy. Set aside.
4
In a 3rd bowl, using clean dry beaters, beat egg whites on high speed until soft peaks form. Fold egg whites into batter with a spatula until no egg whites remain. The batter should now be the consistency of cake batter.
5
Pour into prepared pans and bake for 40 minute or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes then remove from pan and cool completely.
6
Frosting:
7
In a large bowl beat cream cheese and butter until smooth. Add confectioners' sugar and coconut extract and mix on low speed until smooth.
8
Assembly:
9
Place one layer on pedestal. Spread with 1/4 cup of desired filling. Top with 2nd layer and the remaining filling. Top with last layer. Secure with skewers. Spread frosting on side and top of cake.
10
Press a handful of coconut gently into side of cake. With remaining coconut, sprinkle on top of cake and chill. Garnish with raspberries etc.

2075

kcal

Calories

Fat

306

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 1/2 cups all-purpose flour, 3 1/4 teaspoons baking powder, 3/4 teaspoon salt, 1 cup unsalted butter, softened, and more.

Yes, Mile High Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mile High Coconut Cake

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