Cake Recipes
Mile High Coconut Cake
Ingredients
Cake
- 1 cup coconut milk
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/2 cup softened butter
- 2 cups granulated sugar
- 4 eggs
- 2 cups grated coconut
- 1 teaspoon vanilla extract
Icing
- 2 cups grated coconut
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 1/4 cup water
- 2 egg whites
- 2/3 cup softened butter
- 2 cups grated coconut
Instructions
Cake
- Heat oven to 350 degrees F. Grease and flour* three 9 inch cake pans.
- Sift together flour, baking powder and salt. Set aside.
- In a large bowl, cream shortening and butter until light and fluffy.
- Gradually mix in sugar.
- Gradually add 4 eggs, one at a time.
- Mix in coconut milk and vanilla extract.
- Add half of flour mixture, mixing well.
- Add coconut milk, mixing well.
- Add remaining flour mixture, mixing well.
- Fold in coconut.
- Pour into prepared cake pans.
- Bake for 30 to 35 minutes.
Icing
- In a saucepan, combine sugar, cream of tartar and water to make a syrup. Bring to a boil and cook until candy thermometer reads 240 degrees F. Remove from heat.
- In a medium bowl, whip egg whites on high until stiff.
- Slowly add syrup mixture and continue to beat with mixer.
- Add vanilla extract.
- In a large bowl, cream butter well.
- Add egg white mixture a few tablespoons at a time, beating well each time.
- After icing each cake layer, sprinkle some coconut on top before placing next layer on top. Be generous with the top layer.
Notes
* For best results, use our Pan Release!