Mile High Coconut Cake Recipe
Father's Day Recipes


Mile High Coconut Cake


3 1/2 cups flour
3 1/4 tsp baking powder
3/4 tsp salt
1 cup unsalted butter
2 cups sugar
6 egg whites
2 tsp coconut extract
1 cup milk


8 oz pkg cream cheese
1/4 cup unsalted butter
16 oz box confectioners sugar
1 tsp coconut extract
1 tsp lemon juice
1/2 cup lemon curd
1 3/4 cups shredded coconut

Heat oven to 350 degrees. Coat 3 round cake pans with cooking spray. Line bottoms with wax paper, coat paper with spray, dust pans with flour. In bowl, mix flour, baking powder and salt. Set aside. Beat butter and sugar in bowl until fluffy. Beat in egg whites and 2 tsp coconut extract. Beat flour mixture alternately with milk into butter mixture. Spread into pans. Bake 30 min. or until done. Cool in pans 10 min. Remove cakes from pans.


In bowl, beat cream cheese and butter until smooth. Beat in confectioners sugar, coconut extract and lemon juice until good spreading consistency. Place one layer on pedestal. Spread with 1/4 cup lemon curd. Top with a second layer. Spread with remaining lemon curd. Top with last layer. Spread frosting on side and top of cake. Press a handful of coconut into side of cake. Continue around side of cake, then sprinkle over top.

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