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.

Nutriscore Rating: 34/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set aside.

Step 2

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Step 3

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.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition.

Step 5

Mix in the coconut milk and vanilla extract until combined.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.

Step 7

Fold in the sweetened shredded coconut gently with a spatula.

Step 8

Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.

Step 9

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Step 10

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 11

To make the frosting, beat the cream cheese in a large bowl until smooth and creamy.

Step 12

Gradually add the powdered sugar and continue mixing until well combined.

Step 13

Pour in the heavy whipping cream and beat the mixture until it is thick and spreadable.

Step 14

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.

Step 15

Frost the outside and top of the cake evenly with the remaining frosting.

Step 16

Sprinkle the toasted coconut flakes generously over the top and sides of the cake.

Step 17

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

Serving size	2556.8 grams (2556.8g)

Amount per serving	% Daily Value*
Calories	9348

Total Fat 412.50g	529%
Saturated Fat 269.40g	1347%
Polyunsaturated Fat 0.00g
Cholesterol 1632mg	544%
Sodium 3901mg	170%
Total Carbohydrate 1365.90g	497%
Dietary Fiber 30.80g	110%
Total Sugars 1042.10g
Protein 87.90g	176%

Vitamin D 164IU	820%
Calcium 491mg	38%
Iron 25mg	139%
Potassium 1543mg	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.

Source of Calories

Fat: 39.0%

Protein: 3.7%

Carbs: 57.3%