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
- 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
- 1/2 cup prepared lemon curd or 1/2 cup orange marmalade or 1/2 cup raspberry preserves
- 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
- 1Heat oven to 350 degrees. Coat three 8-inch round cake pans with nonstick cooking spray and dust with flour. Set aside.
- 2In a medium bowl combine flour, salt and baking powder. Set aside.
- 3With 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.
- 4In 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.
- 5Pour 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.
- 7In a large bowl beat cream cheese and butter until smooth. Add confectioners' sugar and coconut extract and mix on low speed until smooth.
- 9Place 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.
- 10Press a handful of coconut gently into side of cake. With remaining coconut, sprinkle on top of cake and chill. Garnish with raspberries etc.
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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