Mile High Coconut Cake Recipes

MILE HIGH COCONUT CAKE

Steps:

• Heat oven to 350 degrees. Coat three 8-inch round cake pans with nonstick cooking spray and dust with flour. Set aside.
• In a medium bowl combine flour, salt and baking powder. Set aside.
• 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.
• 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.
• 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.
• Frosting:.
• In a large bowl beat cream cheese and butter until smooth. Add confectioners' sugar and coconut extract and mix on low speed until smooth.
• Assembly:.
• 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.
• Press a handful of coconut gently into side of cake. With remaining coconut, sprinkle on top of cake and chill. Garnish with raspberries etc.

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.