Taste of Home
Six-Layer Coconut Cake
TOTAL TIME: Prep: 70 min. + chilling Bake: 25 min.
YIELD: 12-14 servings.
"I found this recipe when going through my grandmother's old files," explains Angela Leinenbach of Mechanicsville, Virginia. "It is simply the best."
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 large egg whites
-
FILLING:
-
1/2 cup sugar
-
2 tablespoons cornstarch
-
1 cup orange juice
-
4 large eggs, lightly beaten
-
1/4 cup butter, cubed
-
2 tablespoons grated orange zest
-
1 teaspoon orange extract
-
FROSTING:
-
1 cup sugar
-
2 large egg whites
-
1/2 cup water
-
1/4 teaspoon salt
-
1/8 teaspoon cream of tartar
-
1/4 teaspoon vanilla extract
-
2 cups sweetened shredded coconut
Directions
-
1.
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.
-
2.
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.
-
3.
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 zest and extract. Cool to room temperature without stirring. Cover and refrigerate.
-
4.
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.
-
5.
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.
Nutrition Facts
1 piece: 662 calories, 23g fat (15g saturated fat), 106mg cholesterol, 518mg sodium, 106g carbohydrate (71g sugars, 1g fiber), 9g protein.
© 2024 RDA Enthusiast Brands, LLC