Mile High Coconut Cake
Indulge in the tropical decadence of the Mile High Coconut Cake, a towering confection that steals the show at any celebration! This moist, three-layer masterpiece is infused with creamy coconut milk and sweetened shredded coconut, delivering an irresistible burst of coconut flavor in every bite. Topped with a luscious cream cheese frosting and adorned with crunchy toasted coconut flakes, this cake strikes the perfect balance between rich sweetness and nutty texture. With its pillowy soft layers and vibrant presentation, this dessert is a true crowd-pleaser. Ideal for birthdays, holidays, or simply whenever you're craving a slice of paradise, this Mile High Coconut Cake is as impressive to look at as it is to eat.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2.5 cups Granulated sugar
- 4 large Eggs
- 1 cup Coconut milk
- 2 teaspoons Vanilla extract
- 1 cup Sweetened shredded coconut
- 8 ounces Cream cheese, softened
- 4 cups Powdered sugar
- 0.5 cup Heavy whipping cream
- 1 cup Toasted coconut flakes
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set aside.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes, using a hand or stand mixer.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the coconut milk and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
Fold in the sweetened shredded coconut gently with a spatula.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the cream cheese in a large bowl until smooth and creamy.
Gradually add the powdered sugar and continue mixing until well combined.
Pour in the heavy whipping cream and beat the mixture until it is thick and spreadable.
To assemble the cake, place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top, then repeat with the second and third layers.
Frost the outside and top of the cake evenly with the remaining frosting.
Sprinkle the toasted coconut flakes generously over the top and sides of the cake.
Refrigerate for at least 1 hour before serving to allow the flavors to meld and the frosting to set. Slice and enjoy your Mile High Coconut Cake!
Nutrition Facts
Calories |
9348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.5 g | 529% | |
| Saturated Fat | 269.4 g | 1347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1632 mg | 544% | |
| Sodium | 3901 mg | 170% | |
| Total Carbohydrate | 1365.9 g | 497% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 1042.1 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 491 mg | 38% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1543 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
