Six-Layer Coconut Cake Recipe

Six-Layer Coconut Cake RecipePhoto by: Taste of Home Six-Layer Coconut Cake Recipe Rating 5

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"I found this recipe when going through my grandmother's old files," explains Angela Leinenbach of Mechanicsville, Virginia. "It is simply the best."

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Six-Layer Coconut Cake Recipe
  • Prep: 70 min. + chilling Bake: 25 min.
  • Yield: 12-14 Servings
    •
70 25 95

Ingredients

  • 1 cup butter, softened
  • 3 cups sugar
  • 3 teaspoons vanilla extract
  • 4 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 6 egg whites
  • FILLING:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup orange juice
  • 4 eggs, lightly beaten
  • 1/4 cup butter, cubed
  • 2 tablespoons grated orange peel
  • 1 teaspoon orange extract
  • FROSTING:
  • 1 cup sugar
  • 2 egg whites
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 2 cups flaked coconut

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter.
  • Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely.
  • In a large saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange peel and extract. Cool to room temperature without stirring. Cover and refrigerate.
  • For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
  • Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator. Yield: 12-14 servings.

Nutritional Facts 1 serving equals 662 calories, 23 g fat (15 g saturated fat), 106 mg cholesterol, 518 mg sodium, 106 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Six-Layer Coconut Cake in Taste of Home February/March 2002, p8

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Reviews for Six-Layer Coconut Cake (1)

Six-Layer Coconut Cake Recipe

Six-Layer Coconut Cake

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Reviewed on Feb. 01, 2010 by FriedaG

This is very similar to my grandmother's coconut layer cake which everyone in our family called "The Queen of Cakes." This filling is a bit different from hers but I like this orange-flavored one very much.

 
 
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