Mile-High Coconut Cake

Mile-High Coconut Cake
Mile-High Coconut Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • CAKE

  • 3 1/2

    cups all purpose flour

  • 3 1/4

    tsp baking powder

  • 3/4

    tsp salt

  • 1

    cup (2 sticks) unsalted butter, softened

  • 2

    cups granulated sugar

  • 6

    egg whites

  • 1 to 2

    tsp coconut extract

  • 1

    cup light coconut milk or regular milk

  • FROSTING

  • 1

    package (8 ounces) reduced-fat cream cheese

  • 1/4

    cup (1/2 stick) unsalted butter, softened

  • 1

    box (16 ounces) confectioner's sugar

  • 1

    tsp coconut extract

  • 1

    tsp lemon juice

  • 1/2

    cup prepared lemon curd

  • 1 3/4

    cup shredded coconut

  • Raspberries to garnish (optional)

Directions

1. Heat oven to 350. Coat three 8-inch regular or disposable round cake pans with nonstick cooking spray. Line bottoms with maxed paper; coat paper with spray; dust pans with flour. 2. In medium size bowl, mix flour, baking powder and salt. Set aside. 3. With mixer on medium speed, beat butter and granulated sugar in large bowl until light and fluffy. Add egg whites one at a time, beating after each. Beat in 1 tsp coconut extract if you are using coconut milk, if using regular milk, use 2 tsp extract. On low speed, beat flour mixture alternately with coconut milk (or regular) into butter mixture, beating after each addition. Spread into prepared pans; batter is fairly thick. 4. Bake at 350 for 25 to 30 minutes or until toothpick inserted in center of layers comes out clean and cakes begin to pull away from side of pan. Cool layers in pans on rack 10 minutes. Remove cakes from pans, cool completely. 5. FROSTING: In large bowl, beat cream cheese and butter until smooth. On low speed, beat in confectioners' sugar, coconut extract and lemon juice until smooth and good (but thick) spreading consistency. Add a few drops of water, if needed, for easier spreading. 6. Place one layer on pedestal. Spread with 1/4 cup of the lemon curd. top with a second layer. Spread with remaining 1/4 cup of lemon curd. Top with last layer. Secure with skewers. Spread frosting on side and top of cake. Remove skewers before adding coconut. 7. Press a handfuls of coconut gently into sides and top of cake till all over cake. Garnish with raspberries if desired.

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