Print Recipe

Mile High Coconut Cake




  • 1 cup coconut milk
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup softened butter
  • 2 cups sugar
  • 4 eggs
  • 2 cups grated coconut
  • 1 teaspoon vanilla extract


  • 2 cups grated coconut
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/4 cup water
  • 2 egg whites
  • 2/3 cup softened butter
  • 2 cups grated coconut


  1. Cake: Heat oven to 350 degrees F. Grease and flour three 9-inch cake pans.
  2. Sift together flour, baking powder and salt. Set aside.
  3. In a large bowl, cream shortening and butter until light and fluffy.
  4. Gradually mix in sugar.
  5. Gradually add 4 eggs, one at a time.
  6. Mix in coconut milk and vanilla extract.
  7. Add half of flour mixture, mixing well.
  8. Add coconut milk, mixing well.
  9. Add remaining flour mixture, mixing well.
  10. Fold in coconut.
  11. Pour into three 9-inch cake pans.
  12. Bake for 30 to 35 minutes.
  13. 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.
  14. In a medium bowl, whip egg whites on high until stiff.
  15. Slowly add syrup mixture and continue to beat with mixer.
  16. Add vanilla extract.
  17. In a large bowl, cream butter well.
  18. Add egg white mixture a few tablespoons at a time, beating well each time.
  19. After icing each cake layer, sprinkle some coconut on top before placing next layer on top. Be generous with the top layer.

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