Six-Layer Coconut Cake
Taste of Home
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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."
SERVINGS: 12-14
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 70 min. + chilling Bake: 25 min.
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
- 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 mixing 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. In another large mixing 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 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 a large mixing bowl; 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; top with 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.