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Mile High Coconut Cake

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“This is a great old fashioned, made from scratch BUTTER cake. I made it for a family gathering and all of my aunts want the recipe. I think the secret is the coconut milk, found in many grocery stores Asian food section. It is a very heavy cake. I made it once with coconut milk and butter and another time with vegetable oil and regular milk. You cannot even compare the 2!”

Ingredients Nutrition


  1. Heat oven to 350 degrees. Coat three 8-inch round cake pans with nonstick cooking spray and dust with flour. Set aside.
  2. In a medium bowl combine flour, salt and baking powder. Set aside.
  3. With mixer on medium speed, beat butter and granulated sugar until light and fluffy in a large bowl. Mix in coconut milk, and extract. Add flour mixture a little at a time until incorporated. Batter will be VERY heavy. Set aside.
  4. In a 3rd bowl, using clean dry beaters, beat egg whites on high speed until soft peaks form. Fold egg whites into batter with a spatula until no egg whites remain. The batter should now be the consistency of cake batter.
  5. Pour into prepared pans and bake for 40 minute or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes then remove from pan and cool completely.
  6. Frosting:
  7. In a large bowl beat cream cheese and butter until smooth. Add confectioners' sugar and coconut extract and mix on low speed until smooth.
  8. Assembly:
  9. Place one layer on pedestal. Spread with 1/4 cup of desired filling. Top with 2nd layer and the remaining filling. Top with last layer. Secure with skewers. Spread frosting on side and top of cake.
  10. Press a handful of coconut gently into side of cake. With remaining coconut, sprinkle on top of cake and chill. Garnish with raspberries etc.

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