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    You are in: Home / Recipes / Mile High Coconut Cake Recipe
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    Mile High Coconut Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Kay00427's Note:

    This is a great old fashioned, made from scratch BUTTER cake. I made it for a family gathering and all of my aunts want the recipe. I think the secret is the coconut milk, found in many grocery stores Asian food section. It is a very heavy cake. I made it once with coconut milk and butter and another time with vegetable oil and regular milk. You cannot even compare the 2!

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    Units: US | Metric


    • 1/2 cup prepared lemon curd or 1/2 cup orange marmalade or 1/2 cup raspberry preserves




    1. 1
      Heat oven to 350 degrees. Coat three 8-inch round cake pans with nonstick cooking spray and dust with flour. Set aside.
    2. 2
      In a medium bowl combine flour, salt and baking powder. Set aside.
    3. 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. 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. 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. 6
    7. 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. 8
    9. 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. 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.

    Ratings & Reviews:

    • on January 02, 2010


      This cake was a disappointment. The Frosting was Best I ever had , but the cake itself was to heavy, and not good at all. The batter was so heavy that I could not put into 3 cake pans ,as the recipe says. I will keep the frosting, but I have to find another cake batter.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mile High Coconut Cake

    Serving Size: 1 (156 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 551.5
    Calories from Fat 209
    Total Fat 23.2 g
    Saturated Fat 15.1 g
    Cholesterol 53.7 mg
    Sodium 279.0 mg
    Total Carbohydrate 82.2 g
    Dietary Fiber 2.4 g
    Sugars 58.5 g
    Protein 5.6 g

    The following items or measurements are not included:

    light coconut milk

    lemon curd

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