- 3-1/2 cups cold whole milk
- 2 packages (3.4 ounces each) instant lemon pudding mix
- 1 teaspoon grated lemon peel
- 6 egg whites
- 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
- 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
- In a large bowl, whisk milk, pudding mix and peel 2 minutes. Cover and refrigerate at least 1 hour.
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter.
- Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 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.
- Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator. Yield: 14 servings.
Originally published as Six-Layer Coconut Cake with Lemon Filling in Southern Favorites Bookazine 2013, p123
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Six-Layer Coconut Cake with Lemon Filling
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 28, 2016
"Even added a lemon glaze still needed more lemon taste"