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 sticks Real Butter; 8 ounces, weight Cream Cheese; 3 cups Sugar; 6 whole Eggs; 3 cups Plain Flour; 1/2 teaspoons Baking Powder; 1 teaspoon Vanilla Flavoring; * * * * * *; Filling; 16 ounces, weight Sour Cream; 3 cups Frozen Coconut, Thawed From Frozen; 1 cup Sugar; * * * * * *; Icing; 8 ounces, weight Cool Whip; 1 teaspoon Coconut Flavoring; 1-1/2 cup Frozen Coconut, Thawed From Frozen

Servings: persons

3 sticks Real Butter
8 ounces, weight Cream Cheese
3 cups Sugar
6 whole Eggs
3 cups Plain Flour
1/2 teaspoons Baking Powder
1 teaspoon Vanilla Flavoring
* * * * * *
Filling
16 ounces, weight Sour Cream
3 cups Frozen Coconut, Thawed From Frozen
1 cup Sugar
* * * * * *
Icing
8 ounces, weight Cool Whip
1 teaspoon Coconut Flavoring
1-1/2 cup Frozen Coconut, Thawed From Frozen

1
["For the cake:", "Cream butter and cream cheese. Add sugar and beat until light and fluffy. Alternately add the eggs and flour, beating well each time. Add baking powder and vanilla, beat until smooth. Bake in three 9"" cake pans at 325 degrees for 30 minutes, or until done.", "Cool cakes. Cut each layer in half, making 6 layers. (I use dental floss, make a cut in the edge with a knife and pull the floss through. This makes an even layer.", "For the filling:", "(Use frozen coconut-the canned stuff is not as good.)", "Mix sour cream, 3 cups of (thawed) frozen coconut, and sugar, beating well. This mixture will be runny. Reserve 1 cup of the filling to use in the icing. Spoon the rest of the filling between each layer. After all of the layers have been assembled, make the icing.", "For the icing:", "Mix together thawed frozen coconut, coconut flavoring, Cool Whip, and the 1 cup of reserved filling. Ice cake.", "The longer this cake sits in the refrigerator, the better it gets. Bon appetit!"]

2341

kcal

Calories

125

Fat

279

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 17 ingredients. The key ingredients include: 3 sticks Real Butter, 8 ounces, weight Cream Cheese, 3 cups Sugar, 6 whole Eggs, 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.

That's it — enjoy your meal!

Mile High Coconut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions