Old Fashioned Coconut Cake – High Altitude Recipe
Old-Fashioned Coconut Cake (Above 5,000 Feet Altitude)
Old Fashioned Coconut Cake - High Altitude Recipe
- 2 2/3 cups PLUS 2 tbsp Flour 1/2 all-purpose, 1/2 cake flour
- 2 cups LESS 2 tbsp Sugar
- 1 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 5 lg Egg Whites
- 1/2 cup PLUS 2 tbsp Milk
- 1 tbsp Natural Coconut Flavor See below if your store doesn't carry this.
- 1/2 cup Unsalted Butter Softened, but not melted
- 3/4 cup Unsweetened Coconut Milk It should be about 15% fat content. It replaces some of the butter, so don’t use the type in a box you pour on cereal.
- Preheat oven to 370 F (190 C).
- Grease and flour two 8 or 9-inch cake pans. (Lining with parchment can make removing the cakes easier, but I never have a problem in this dry climate. See how to create a cake pan liner below.)
- In a medium bowl, whisk the egg whites, milk and coconut extract just until frothy.
- In a mixer bowl, add the flours, sugar, baking powder and salt. Mix with a whisk. Add the butter and coconut milk and mix on low with a paddle attachment just until moistened.
- Add the egg white mixture in a few additions, mixing just until incorporated, then beat for two minutes.
- Pour the batter into the prepared pans. I use a small postal scale to weigh them out so that I divide it evenly. Bake for 31 to 34 minutes, then test with a toothpick to see if it comes out clean. Add two minutes more if it comes out wet.
- Remove from the oven and let cool for about 10 minutes, then remove from pans and cool completely on a rack.
- While the cakes are cooling, use the warm oven to toast your coconut. Simply sprinkle the coconut on a cookie sheet in a thin layer and set it in the oven at 350 F for about two minutes. Stir the flakes and watch them for another two minutes or so. When they’ve toasted to golden, remove and cool.
Coconut Icing and Filling
- Cream together the cream cheese and butter.
- Add the coconut flavor.
- Add the powdered sugar. Drape a light tea towel over your mixer to prevent the sugar from exploding all over your kitchen. Beat slowly until incorporated, then beat on medium until smooth.
- If the icing is too thick for spreading, add a teaspoon or two of coconut milk and blend to the desired consistency.
- For the filling, simply whip 1 cup of heavy whipping cream until medium peaks form, then gently blend in 1 cup of the cream cheese icing.
- I divided my cake layers into four pieces, using a cake leveler. I used the whipped cream between each layer, then iced the outside of the cake with the cream cheese frosting. Lastly, I sprinkled the toasted coconut, using my palm to “bounce” the flakes onto the sides of the cake.
To find Natural Coconut Flavor, check out Amazon:
To find Coconut Milk, this is what I use. Just remember, it replaces some of the butter fat, so you need a product that is at least 15% fat content:
If you enjoy the recipe, please leave a comment!